Turkey with Summer Vegetables
Serves 2 to 3
I absolutely love my meatless Summer Vegetable Medley recipe, which is in the similar and related links, 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.
- 2 tablespoons olive oil
- 8 ounces ground turkey (I prefer 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 (optional)
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. Garnish with the grated cheese.