Italian Grilled Turkey Breast and Vegetables

  • Prep Time: 60
  • Cook Time: 16
  • Total Time: 76


  • 1.5 lbs Honeysuckle White Turkey Breast Cutlets
  • 14 ounces Italian dressing, oil and vinegar variety
  • 1 yellow squash, sliced into medallions
  • 4 ounces portabella mushroom, sliced
  • 1/2 lb asparagus, trimmed
  • 10 ounces grape tomatoes, whole
  • 1/2 packet italian dressing seasoning mix (like Good Seasons Zesty Italian)
  • drizzle olive oil


  1. Combine turkey breast cutlets and italian dressing in a container. Cover and place in the refrigerator for at least an hour to marinade.
  2. Preheat the grill to high heat.
  3. Prep vegetables. Add to either grill basket or aluminum foil packet. Drizzle olive oil to moisten the vegetables, then sprinkle the Italian seasoning over the top.
  4. Grill over high heat, covered, for about 12 minutes. Toss vegetables with tongs after about 6 minutes.
  5. Remove vegetables from grill. Add turkey breast and grill directly over high heat for about 2 minutes per side, to 165 degrees F.
  6. Serve turkey and vegetables immediately.


  • *If you use an aluminum foil packet, slice a few holes in the top of the packet to vent. If you use a grill basket. you’ll want to place it on a baking sheet before drizzling the olive oil. Save yourself the mess! 🙂


  • Serving Size: 4