Italian herbed-vinegar dressing adds flavor to the veggies served with grilled turkey.

This week's menu is a perfect way to use up those summer vegetables in your garden. The recipe for Grilled Squash and More coats onions, mushrooms and squash with an Italian herbed-vinegar dressing that adds delicious flavor to the veggies. Serve alongside grilled turkey steaks for a perfect combination.

Your Menu: Serves 4 to 6

Grilled Turkey Steaks
Grilled Squash and More Slim Very Berry Cobbler

• Water with lemon wedges

Test Kitchen Tips:

You may only able to find turkey breast tenderloins, not steaks. You can buy 2 or 3 of these and halve them horizontally to make steaks. For a charcoal grill, grill the steaks on the rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until 170 degree F, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Add steaks to grill rack. Cover and grill as above.)

Change the flavor of the vegetables by using a balsamic vinaigrette or a red wine vinaigrette dressing.

Shopping List for Turkey and Vegetables:

• 4 to 6 turkey breast tenderloin steaks (or 2 to 3 turkey breast tenderloins)
• 3 medium zucchini and/or yellow summer squash
• 1 red onion
• 8 ounces fresh button mushrooms
• 1 bottle Italian salad dressing
• 1 lemon

Shopping List for Cobbler:

• 1 pound butter
• 1 16-ounce package frozen pitted tart red cherries
• 1 pint fresh raspberries or 1 package frozen raspberries
• 1 bottle almond extract
• 1 dozen eggs
• 1 quart fat-free milk
• 1 package sliced almonds

Pantry Items:

• unbleached or all-purpose flour
• granulated sugar
• baking powder
• ground nutmeg
• brown sugar
• cornstarch

Equipment Needed:

For Turkey and Vegetables

• charcoal or gas grill
• measuring cup
• cutting board and knife
• grilling tongs or spatula
• pastry brush

For Cobbler

• measuring cups and spoons
• medium mixing bowl
• pastry blender
• large saucepan
• wooden spoon
• 2-quart square baking dish
• small mixing bowl
• wooden toothpick

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