If you’re looking for a dish that is perfect on a hot summer day, look no further than this delicious recipe for cold with and zucchini. Not only is it refreshing and light, but it’s also packed with flavor and protein, making it a satisfying meal that is sure to impress. Plus, it’s easy to make and can be prepared ahead of time for a stress-free lunch or dinner.

Ingredients:
– 1 lb. cooked turkey breast, shredded or thinly sliced
– 1 large eggplant, cut into 1/2 inch cubes
– 2 medium zucchinis, sliced into 1/4 inch rounds
– 2 cloves garlic, minced
– 2 tbsp. olive oil
– 1 tbsp. honey
– 2 tbsp. red wine vinegar
– Salt and pepper to taste
– Fresh chopped parsley for garnish

Instructions:
1. Preheat the oven to 400°F.
2. Toss the eggplant and zucchini with olive oil, salt and pepper, and spread them evenly on a baking sheet.
3. Roast for 20-25 minutes or until golden brown and tender.
4. In a large salad bowl, whisk together the minced garlic, honey, red wine vinegar, salt and pepper to make the dressing.
5. Add the shredded turkey to the salad bowl, and toss to coat it in the dressing.
6. Add the roasted eggplant and zucchini to the turkey mixture, and gently stir to combine.
7. Cover the bowl with plastic wrap, and refrigerate for at least 30 minutes.
8. When serving, sprinkle the top with fresh chopped parsley.

This recipe is great for using up leftover turkey from a holiday meal or any other time of year. It’s also a fun way to switch up your regular salad routine, and is a much more interesting and satisfying option than plain old turkey salad. The roasted eggplant and zucchini add a nice texture and flavor to the dish, while the garlic dressing adds a zesty kick. Plus, it’s a great way to sneak in some extra veggies into your meal without even realizing it.

One of the best things about this cold turkey with eggplant and zucchini recipe is that it is incredibly versatile. You can easily change up the vegetables to suit your preferences or what you have on hand. For example, you could swap the eggplant for bell peppers, or add in some cherry tomatoes for a burst of sweetness. You could also experiment with different dressings, such as a lemon vinaigrette or a balsamic glaze.

In conclusion, this recipe for cold turkey with eggplant and zucchini is a great way to enjoy a delicious and healthy meal during the summer months. It’s easy to make, packed with protein and flavor, and versatile enough to suit any palate. Give it a try and see how it becomes a refreshing staple in your mealtime lineup!

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