- Cook Time
- Prep Time
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1-1/2 teaspoons Garlic, chopped
- 3/4 teaspoon dried basil
- 1/2 Teaspoon red pepper flakes, crushed
- 1/4 teaspoon salt
- 1 Pound TURKEY TENDERLOINS, butterflied
- 2 Japanese eggplants
- 2 Medium zucchini, cut into 1/2-inch diagonal slices
- 1 red bell pepper, seeded
- 1 Small red onion, cut into 8 equal wedges
- Vegetable cooking spray
1 In small bowl whisk together vinegar, oil, garlic, basil, pepper flakes and salt; set aside to use for marinade and dressing.
2 In large self-closing plastic bag, place tenderloins with 1/4 cup dressing; seal bag. Refrigerate 4 hours, turning bag several times.
3 Pierce eggplants with fork. Place on paper towel and cook in microwave on HIGH (100% power) 1-1/2 to 2 minutes or until soft. Allow to cool. Make 4 lengthwise slices in each eggplant, leaving stem end intact to fan slices out.
4 In large bowl combine eggplant, zucchini, red and yellow pepper and onion with 1/4 cup dressing. Cover and refrigerate vegetables 4 hours, stirring gently several times. Cover and refrigerate remaining dressing
5 Prepare grill for direct heat cooking. Spray rack with vegetable spray.
6 Remove tenderloins from bag; discard remaining marinade. Place on grill rack. Fan eggplants and place with other vegetables around turkey. Grill over hot coals 5 minutes, turn and continue cooking 4 to 5 minutes or until turkey is no longer pink in center. Watch vegetables closely to prevent burning
7 To serve, slice tenderloins and peppers into 1/2-inch slices. Arrange turkey 4 plates, surround with with grilled vegetables and drizzle with 1 tablespoon dressing each. * Tested in 700-watt microwave.
Source: National Turkey Federation