Preheat oven to 350 degrees. Prepare casserole dish by spraying lightly with olive oil spray.

Cook ground turkey on the stovetop. Drain fat and set aside.

In large pot on stovetop, bring 1 cup Trader Joe's Trader Giotto's Bruschetta and 3 cloves garlic to a simmer over medium heat.

Wash and seed green pepper and mini bell peppers. Add to food processor and chop.

Add chopped bell peppers to pot and simmer.

Use food processor to chop zucchini and portobello mushrooms (separately or together depending on size of your food processor and your vegetables).

Add chopped zucchini and mushrooms to pot and continue to simmer.

Halve or quarter grape tomatoes (depending on size). Add to pot and continue to simmer.

Add ground turkey and remainder of Trader Joe's Trader Giotto's Bruschetta to the pot. Bring back to a steady simmer and stir occasionally until all vegetables are softened. If mixture becomes too dry, add 1/2 cup water.

Transfer vegetable mixture from pot into 9 x 13 casserole dish.

Dot casserole with fresh mini mozzarella balls.

Bake uncovered at 350 degrees for 25 minutes or until top of casserole is slightly crispy and mozzarella is melted.

Sprinkle with chopped fresh basil and serve.