Italian Ground Turkey & Veggie Skillet

Heat olive oil in a large skillet over medium heat. Add onion and garlic and sauté until fragrant, about 4-5 minutes. 2. Add ground turkey and cook until browned, breaking it up as it cooks. Season with Italian seasoning, parsley, salt and pepper. 3. Toss in zucchini, squash, bell pepper, and eggplant. Cook for 4-5 minutes, until the veggies are slightly tender. 4. Stir in diced tomatoes, tomato paste and balsamic vinegar. Let simmer uncovered for 5–10 minutes, until the sauce thickens slightly. 5. Taste and adjust seasoning. Sprinkle with fresh basil and parmesan cheese if desired. Serve as-is, over rice, pasta, quinoa, or even cauliflower rice for a low-carb option!