• 6servings
  • 45minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 teaspoon(s) grated lemon zest

  2. 1/4 cup(s) lemon juice

  3. 3 clove(s)

  4. garlic , finely chopped

  5. 1 tablespoon(s) fresh rosemary , chopped

  6. 3 tablespoon(s) olive oil

  7. Kosher salt and pepper

  8. 2 turkey breast tenderloins (about 2 lb)

  9. 1 medium eggplant (about 1 lb)

  10. 1 pound(s) green or yellow squash

  11. 3 plum tomatoes , halved

Instructions Jump to Ingredients ↑

  1. Line a rimmed baking sheet with foil. In a small bowl, whisk together the lemon zest, juice, garlic, rosemary, 2 Tbsp olive oil and ¼ tsp each salt and pepper.

  2. In a large resealable bag, combine the turkey and 6 Tbsp of the lemon-garlic mixture. Refrigerate for 15 minutes.

  3. Meanwhile, slice the eggplant and squash lengthwise 1⁄2 in. thick. Place the eggplant, squash and tomatoes on prepared baking sheet and brush with remaining Tbsp oil.

  4. Heat grill to medium. Grill the turkey until cooked through, 7 to 9 minutes per side. Transfer to a plate, cover loosely with foil and let rest for 5 minutes before slicing. Grill the eggplant and zucchini until just tender, 4 minutes per side and grill tomatoes until charred but not soft, 2 minutes per side. Cut vegetables into bite-size pieces and toss gently with remaining lemon-garlic mixture. Serve with the turkey.


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