Marinated Vegetables And Turkey Platter Recipes

TURKEY VEGGIE TRAY RECIPE

Steps:

• Make the face by cutting the bottom off of a red pepper. Make the beak by using a baby carrot, a piece of yellow pepper for the snoods and candy eye balls!
• To make the body, gather and prep your veggies. We like to wash and cut to sizes that are easy for grabbing.
• Layer the sliced cucumbers first in a half circle around the platter. Then layer the carrots, yellow and red peppers, and broccoli pieces in smaller half circles. End with the snap peas at the bottom.
• Then add the bowl of your favorite dip. Place the turkey face made out of a pepper in the dip bowl.

FAVORITE MARINATED VEGETABLES

Steps:

• In a large bowl, combine the broccoli, cauliflower, cucumber, mushrooms, tomatoes and onion. Add dressing and toss to coat. Cover and refrigerate for 8 hours or overnight.

GRILLED GREEK TURKEY PLATTER

Steps:

• Heat a grill to medium high. Lightly brush the grates with olive oil. Slice the potatoes 1/4 to 1/2 inch thick and toss with 2 tablespoons olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread on a sheet of heavy-duty foil. Bring the ends of the foil together and seal into a flat packet. Grill, flipping the packet halfway through, until the potatoes are tender and lightly browned, 15 to 20 minutes.
• Meanwhile, put the turkey, remaining 1 tablespoon olive oil, lemon slices, garlic and oregano sprigs in a large resealable plastic bag. Massage the marinade into the meat, about 3 minutes. Remove the turkey and season with salt and pepper. Grill, turning once, until cooked through, 6 to 8 minutes. Brush the tomato halves with olive oil and grill, turning once, until lightly charred, about 3 minutes.
• Carefully open the foil packet and toss the potatoes with the chopped oregano; top with the feta. Cut the tomatoes into wedges and halve each turkey cutlet. Divide the potatoes, tomatoes and turkey among plates, along with the grape leaves, hummus and lemon wedges. Drizzle with olive oil.

EASY MARINATED VEGETABLES

Steps:

• Bring a large pot of salted water to boil. Place the broccoli and cauliflower florets into the boiling water for one minute. Drain and rinse florets.
• Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl. Cover the bowl and refrigerate the vegetables for one hour.