We had this for dinner tonight and it was YUMMY!! Of course I made it without the bacon since we don't eat pork but I'd imagine it would be just as good with it. It was an easy meal and great for a hot summer night!
2 slices bacon
1 medium yellow summer squash, cut into 1/2 inch thick slices
1 small red bell pepper, cut into thin bit-size strips
1/2 cup balsamic vinaigrette dressing
1 turkey tenderloin (1/2 to 3/4 pound) cut crosswise into 1/2-inch-thick slices
4 cups fresh baby spinach leaves
When grill is heated, place bacon on bottom grill surface. Close grill and cook for 4-6 minutes, turning once, until crisp. Drain on paper towels. Coarsely chop bacon.
In medium bowl, mix squash, bell pepper and 1/4 cup of the vinaigrette dressing to coat. With slotted spoon, place vegetables on bottom grill surface; reserve dressing. Close grill; cook 3 to 5 minutes or until crisp-tender. Remove vegetables from grill.
Add turkey to reserved dressing in bowl; toss to coat. Place turkey on bottom grill surace; discard dressing. Close grill; cook 3 to 5 minutes or until turkey is no longer pink in center.
Arrange spinach on individual serving plates; top each with vegetables and turkey. Drizzle with remaining 1/4 cup vinaigrette dressing; sprinkle with bacon.