Grilled Teriyaki Turkey and Vegetables

Turkey breast, teriyaki glaze, bell peppers, tomatoes, and onion make a refreshing outdoor meal.

Ingredients

• no-stick cooking spray
• 1 (3 pound) Butterball® Boneless Turkey Breast Roast, thawed
• 2 tablespoons vegetable oil
• 1/2 cup prepared honey teriyaki marinade, divided
• 1 medium green bell pepper, cut in 6 pieces
• 1 medium red bell pepper, cut in 6 pieces
• 1 large tomato, cut in 6 wedges
• 1 large onion, cut in 6 wedges

Directions

1. Lightly spray unheated grill rack with cooking spray. Prepare grill for medium indirect heat cooking.

2. Remove wrapper from turkey; do not remove string netting. Lift and shift netting for easier removal. Brush surface of roast lightly with vegetable oil. Place turkey on rack over drip pan. Cover grill and cook about 1 hour.

3. Brush turkey with 1/4 cup marinade.

4. Place a sheet of heavy duty foil or a small foil pan on grill along side the turkey. Pour remaining 1/4 cup marinade on vegetables and toss. Place vegetables on foil or in foil pan. Cover grill. Stir vegetables occasionally to prevent burning.

5. Cook 30 minutes or until meat is 170°F in the center and the vegetables are crisp-tender.