1 cup (250 mL) chopped drained pickled mixed vegetables (mild or hot)
3 tbsp (45 mL) 0% plain Greek yogurt
3 tbsp (45 mL) light mayonnaise
1 tbsp (15 mL) chopped fresh parsley
1 clove garlic, minced
Pinch freshly ground black pepper
Directions
Pickled Vegetable Mayo:
In a bowl, stir together vegetables, yogurt, mayonnaise, parsley, garlic and pepper until combined; set aside.
Scallopini:
In a bowl, toss scallopini with oil, oregano and pepper. Place on greased grill over medium high heat turning once for about 5 minutes or until no longer pink inside.
Place on buns and top with pickled vegetable mayo, lettuce and tomato.
Skillet Option: You can cook the scallopini in a nonstick skillet over medium high heat for about 8 minutes, turning once.
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