tablespoon olive oil
teaspoon freshly ground pepper
cup zucchini, cut 1/4-inch thick slices
cup strips red bell pepper
cup strips yellow bell pepper
(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin
tablespoons chopped fresh cilantro
lemon wedges, if desired
In bowl combine oil and pepper; add zucchini and bell peppers. Toss to coat.
Grill zucchini and bell peppers 5 minutes or until tender.
Preheat grill over medium heat, place tenderloins directly on grate. Grill, turning occasionally, until meat thermometer inserted into thickest portion of the meat reaches 165°F., approximately 45-50 minutes. Remove from heat, cover and let rest 5-10 minutes before slicing.
Cut tenderloin into 6 pieces.
Serve tenderloin with vegetables sprinkled with cilantro and lemon wedges, if desired.