Ingredients
6 scallions, cut into 2-inch lengths
2 red or yellow bell peppers (ribs and seeds removed), cut into strips
2 tablespoons plus 4 teaspoons olive oil
Coarse salt and ground pepper
16 Light Turkey Meatballs, frozen
2 tablespoons red-wine vinegar
2 teaspoons Dijon mustard
1 head red-leaf lettuce, torn into bite-size pieces
1 chunk Parmesan (1 ounce), shaved with a vegetable peeler
Preparation
Heat broiler, with rack set 4 inches from heat. On a rimmed baking sheet, toss scallions and peppers with 2 teaspoons oil; season with salt and pepper and push to one side of sheet. Place meatballs on other side of sheet; toss with 2 teaspoons oil.
Broil, tossing vegetables and turning meatballs occasionally, until meatballs are cooked through and vegetables are lightly charred, 10 to 12 minutes. Remove from oven, and cool for 3 minutes.
Meanwhile, in a large bowl, whisk vinegar and mustard with remaining 2 tablespoons oil; season with salt and pepper. Add lettuce, scallions, and peppers; toss to combine. Top with meatballs and Parmesan.
