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Turkey with Italian Roasted Vegetables




Source of Recipe


Pillsbury Casseroles & Slow Cooker Meals






List of Ingredients



• 1 lb. fresh turkey tenderloins
  
• 1/2 cup purchased Italian salad dressing
  
• 2 medium russet or Idaho baking potatoes, unpeeled, cut into 1-inch cubes
  
• 1 medium red or green bell pepper, cut into 8 pieces
  
• 1 medium onion, cut into wedges
  
• 1 (8-oz.) pkg. fresh whole mushrooms
  
• 1/2 teaspoon garlic-pepper blend
  






Instructions



1. Heat oven to 400 F. Line 15x10x1-inch baking pan with foil. Spray foil with nonstick cooking spray.
   
2. In large bowl or resealable food storage plastic bag, combine all ingredients; mix well. Remove turkey and vegetables from bowl or bag; place in sprayed foil-lined pan. Discard remaining salad dressing.
   
3. Bake at 400 F. for 30 to 40 minutes or until turkey is fork-tender, its juices run clear, and vegetables are tender.
   






Final Comments


4 servings