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Source: America's Favorite Food Associations

Grilled Turkey and Vegetable Salad
A good healthy meal.
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Serves: 4
Prep Time: 15 minutes
Cook Time: 15 to 18 minutes
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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
1/4 teaspoon salt
1 pound turkey tenderloins, butterflied
2 Japanese eggplant
2 medium zucchini, cut into 1/2 inch diagonal slices
1 red bell pepper, seeded
1/4 yellow bell pepper, seeded
1 small red onion, cut into 8 equal wedges
Vegetable cooking spray

In small bowl whisk together vinegar, oil, garlic, basil, pepper flakes and salt; set aside to use for marinade and dressing.

In large self-closing plastic bag, place tenderloins with 1/4 cup dressing; seal bag. Refrigerate 4 hours, turning bag several times.

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. 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.

Prepare grill for direct heat cooking. Spray rack with vegetable spray.

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.

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.

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