Summer Turkey Kabobs

• 2 small yellow summer squash
• 2 small zucchini
• 1 can (about 15 ounces) whole potatoes, drained
• 2 tablespoons olive oil
• 1 package (20 ounces) turkey breast tenderloins
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 1 package (5 ounces) torn mixed salad greens
• 1 cup salad croutons
• 1/2 cup red wine vinaigrette

1. Trim ends of yellow squash and zucchini; cut crosswise into 1-in. slices. Place slices in a large bowl; add potatoes. Pour oil over mixture, tossing to coat.
2. Cut turkey into 24 cubes; add to vegetables. Stir in pepper and salt; toss again.
3. On six metal or soaked wooden skewers, alternately thread turkey cubes, squash, zucchini and potatoes. Grill, covered, over medium heat, turning occasionally, until turkey is no longer pink and vegetables are crisp-tender, 12-15 minutes. Serve on greens with croutons. Drizzle with vinaigrette.

zucchini, potatoes, olive oil, turkey breast tenderloins, pepper, salt, salad croutons, red wine vinaigrette

Taken from www.tasteofhome.com/recipes/summer-turkey-kabobs/ (may not work)