Dinner on the Grill



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!



Dinner on the Grill
Prep time
Cook time
Total time
An entire dinner on the grill with no mess in the house! This is a great meal for this busy back-to-school season.
Recipe type: Grilling, Grilled Dinner
Serves: 4
  • 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
  1. Place the turkey tenderloins into a zip top plastic bag.
  2. Add approximately ¾ of the bottled dressing and the rosemary.
  3. Let the tenderloins marinate for at least an hour or up to several hours before grilling.
  4. Toss all the veggies with olive oil and Montreal steak seasoning.
  5. Keep the beets separate from the other veggies as they will turn them purple.
  6. Preheat the grill to a medium-high heat.
  7. 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).
  8. Place the veggies on the grill and cook until fork tender and nice grill marks form.






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