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Grilled Turkey and Vegetable 

1 1/2 cups chopped green onions 
1 cup olive oil 
3/4 cup balsamic vinegar 
2 tbs worcestershire sauce 
2 tbs minced garlic 
1 tbs dried rosemary 
1 tbs dried tarragon 
2.5 kg turkey thighs
6 small portabella mushrooms, cleaned, stemmed and quartered 
2 small red bell peppers, seeded & cup into 1inch pieces 
3 small zucchini, cut into 1/2-inch rounds 

How to cook:

• Combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. 
• Pour over turkey and mushrooms. Seal container and refrigerate 2 hours or overnight. Prepare grill for direct heat cooking. 
• Drain turkey and mushrooms from marinade and discard marinade. 
• On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, peppers, and zucchini. 
• Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook turkey to an internal temperature of 180 degrees F.

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