*2 tbsp of olive oil
*1 tbsp garlic chopped
*1 tbsp fresh rosemary chopped
*2 tsp lemon zest, grated
*1/4 C lemon juice
*1/4 tsp salt
*1/8 tsp pepper
*2 (1 lb.) turkey breast tenders
*1 eggplant, cut into 1 inch thick slices
*1 zucchini, cut into 1 inch thick slices
*3 plum tomatoes cut in half
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1. Mix together the first 7 ingredients in a glass bowl, scoop out 1/3 cup, then put turkey in bowl and cover with plastic wrap. (Put 1/3 cup marinade in refrigerator for later.)
2. Refrigerate the turkey for 45 minutes, turning occasionally.
3. Heat the grill, then put turkey on hot grill and cook the turkey 7 minutes, flip and cook 7 more minutes then remove to a platter and keep warm
4. Brush or spray the zucchini, eggplant, and tomatoes with cooking oil and put on hot grill, cooking the zucchini and eggplant 4 minutes, flip and cook 4 more minutes. (Cook the tomatoes only 2 minutes per side.)
5. Remove the vegetables from the grill and place in a large bowl. Take the reserved marinade from the refrigerator and drizzle over the hot veggies and toss to mix.
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Turkey breast meat can be kind of dry so marinating it is always a good way to go. Be sure to use fresh rosemary in the marinade; it's worth it.
Once we get the grill hot, we figure we might as well grill as much food as we possibly can. There's no reason not to grill up a batch of vegetables, too. The grill taste improves the flavor of the zucchini and eggplant and you end up with a dish that even kids will like.
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