1 unseasoned Butterball Boneless Turkey Breast Roast (2 to 2 1/2 lb.)

Orange-Garlic Marinade, divided

3 zucchini, cut on the diagonal into 1/4-inch-thick slices

1 large red onion, peeled and cut into 1/4-inch-thick slices

Orange-Garlic Marinade

2 cups freshly squeezed orange juice

2 tbsp. olive oil

1 tbsp. red wine vinegar

3 cloves garlic, finely chopped

1 tbsp. finely chopped fresh thyme

2 tsp. finely shredded orange peel

1/4 tsp. freshly ground black pepper

1. Place turkey roast in self-closing plastic bag. 2. Prepare marinade recipe below. Pour 1 1/2 cups marinade over turkey and turn to coat. Close bag and marinate in refrigerator overnight. 3. Place zucchini and onion in shallow baking dish. Pour remaining 3/4 cup marinade over vegetables, cover and marinate in refrigerator 1 to 4 hours. 4. Prepare outdoor grill for cooking by the indirect heat method. When grill is ready, remove roast from marinade; discard marinade. Lift and shift string netting on roast for easier removal after cooking. Place roast on grate over drip pan, cover grill and cook 1 1/2 to 2 hours or until center internal temperature is 170 degrees F. Let stand 10 to 15 minutes; remove netting. 5. Meanwhile, remove vegetables from marinade; wipe off excess marinade and season with salt. Grill vegetables 2 to 3 minutes per side or until just cooked through. 6. To serve, cut roast into thin slices. To make each stack, layer 3 slices of turkey with vegetables in between the slices. Or to simplify, cut roast into thicker slices and top each slice with grilled vegetables.

Orange-Garlic Marinade

1. Whisk together all marinade ingredients in medium bowl.

Serves 6