Line a rimmed baking sheet with foil.
Marinade: Whisk ingredients in a bowl. Put 6 Tbsp and the turkey in a large ziptop bag; seal; turn to coat. Refrigerate 45 minutes.
Meanwhile slice eggplant and squash lengthwise 1⁄2 in. thick. Place with tomatoes on baking sheet; coat with nonstick spray.
Heat outdoor grill or stovetop grill pan.
Put turkey on grill (discard bag). Grill 7 to 9 minutes per side until an instant-read thermometer inserted from side to middle registers 160°F. Remove; cover loosely with foil.
Grill eggplant and zucchini 4 minutes per side until just tender; grill tomatoes 2 minutes per side until charred but not soft. Cut vegetables bite-size; toss gently with remaining marinade. Serve with sliced turkey.
calories 243 fat 6g saturated fat 1g cholesterol 94mg sodium 159mg carbohydrate 10g fiber 2g
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Campbell's
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