I have had a taste for tomatoes all of the time lately. Maybe it is the spring air that has been surrounding us daily. Something about a nice fresh tomato screams warmer weather. That partially inspired this dish. The other part was my 4 year old. I listed off all of the things I could potentially cook and he picked the turkey and potatoes. I truly get giddy over the fact that my child is so open to eating all of these yummy veggies. Eggplant, tomatoes, and zucchini all in one dish. It is not always easy at dinnertime with a 4 year old, but we have been consistent in our rules that he has to eat what I serve. It has paid off. I remember when he wouldn’t touch meat and veggies could be a trip as well. Now he picks turkey and begs me to buy eggplants and cauliflower! I haven’t served a legit salad in a while though because he has a deep hatred for them and I have just been too busy basking in the victory that is my child begging for all of these other veggies. Ha! Summer is creeping in though and my salad cravings will increase…..Maybe by the time he is 5 I will have conquered the salad battle as well!


Savory Turkey and Veggies with Colorful Roasted Potatoes

  • 1lb white meat ground turkey
  • 2 Tbsp Olive oil
  • 2 garlic cloves, pressed
  • 1 Tbsp Italian Seasoning
  • 1 lemon juiced
  • 2 Tbsp White Balsamic Vinegar
  • 1/4 tsp ground mustard
  • 1/4 tsp sea salt
  • 1/2 eggplant, diced
  • 2 vine ripe tomatoes, diced
  • 1 zucchini, zoodled

Heat the garlic in the olive oil for 1-2 minutes, until it is sizzling and fragrant. Add the ground turkey and begin to brown. Breaking up the pieces with your spoon. Once some of the pieces are turning white, add the Italian seasoning, lemon juice, white balsamic vinegar, ground mustard, and sea salt. Continue to cook until you no longer see pink bits, breaking up the pieces as it cooks. Add the eggplant and tomatoes. Cook until the eggplant until is soft and the tomatoes start to fall apart. Add the zoodles and cook another 2-3 minutes for the zucchini to get tender.

I served this over my Roasted Potato Bites. The only thing I did different was skip the lemon juice in this recipe. I just roasted them with the olive oil and sea salt. It was a nice compliment to the turkey.