An entire dinner on the grill with no mess in the house. I love it!
My local grocery store had turkey cutlets on sale. They’re all white meat and boneless and perfect for marinating and grilling. I even took a cheat by using a bottle of all natural, preservative free dressing as my marinade. I added some chopped fresh rosemary into the marinade and it was really tasty.
This was one of those nights that I really didn’t feel like cooking. With the exception of chopping the veggies, this meal was almost labor free.
This would be a great meal for this hectic back-to-school season!
- 2 Turkey tenderloins
- 1 bottle of preservative free, all natural salad dressing (I used a garlic vinaigrette)
- 4 sprigs of rosemary, chopped
- carrots - (multi colored), cut
- 1 head of cauliflower, cut into large florets
- 2 beets - sliced into ¼ inch thick rounds
- olive oil
- Montreal steak seasoning
- Place the turkey tenderloins into a zip top plastic bag.
- Add approximately ¾ of the bottled dressing and the rosemary.
- Let the tenderloins marinate for at least an hour or up to several hours before grilling.
- Toss all the veggies with olive oil and Montreal steak seasoning.
- Keep the beets separate from the other veggies as they will turn them purple.
- Preheat the grill to a medium-high heat.
- Grill the turkey tenderloins until cooked through until a meat thermometer inserted into the center of the tenderloin reaches a temperature of 165 degrees. (Approximately 30-40 minutes depending on the size and thickness of the tenderloins, turning once to get even grill marks).
- Place the veggies on the grill and cook until fork tender and nice grill marks form.