Turkey with Summer Vegetables
Serves 2 to 3
I absolutely love my meatless Summer Vegetable Medley, which is in the similar and related, and make it often, especially in summer when the vegetables are at their best. However, I thought it might be interesting for a change to add some meat. Sausage was a consideration and would be very good. But I opted for ground turkey to keep it light and because I love the flavor. The results were delicious. This is a quick, easy and healthy main dish. Make it in any amount needed.
Ingredients
- 2 tablespoons olive oil
- 8 ounces ground turkey, preferably 93% lean
- 1 small onion, coarsely chopped
- 1 medium green and/or red pepper, coarsely chopped
- 4 large cloves garlic, minced
- One can (14.5 ounces) whole tomatoes, crushed with hands, with juices (can use about 1 pound fresh tomatoes, chopped)
- 1 tablespoon dried oregano
- Salt and pepper to taste
- 3 yellow squash
- 1 small eggplant
- Freshly grated Parmesan or Romano cheese for garnish
Heat olive oil in large skillet or sauté pan over medium-high heat. Add the turkey and sauté until lightly browned, breaking it apart as it cooks. Add the onions and peppers. Sauté until tender, about 5 minutes. Add the garlic and cook 1 more minute. Add the tomatoes, oregano, salt and pepper. Cook just until the tomatoes break down slightly, about 3 minutes. Add the squash and eggplant. Cover and cook over medium heat until tender, about 20 minutes. Stir occasionally and add a little water if needed. Taste for seasoning. Serve with brown rice or other grain, passing the grated cheese separately.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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