Mediterranean turkey breast with ratatouille

Name: Mediterranean turkey breast with ratatouille
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg Turkey Breast; 4 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 untreated lemons; 2 Garlic cloves; 1 collar Sage; 1 collar Rosemary; 2 red and yellow peppers; 2 Tomatoes; 2 Courgette; 1 Aubergine; 3 Shallots; 1 TABLESPOON Tomato paste; 7-10 Tbsp sage leaves and lemon wedges; 7-10 Tbsp Kitchen yarn

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg Turkey Breast
4 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 untreated lemons
2 Garlic cloves
1 collar Sage
1 collar Rosemary
2 red and yellow peppers
2 Tomatoes
2 Courgette
1 Aubergine
3 Shallots
1 TABLESPOON Tomato paste
7-10 Tbsp sage leaves and lemon wedges
7-10 Tbsp Kitchen yarn

Directions

1
Wash the turkey breast and pat dry. Heat 2 tablespoons of oil in a frying pan and fry the turkey breast in it until hot. Season with salt and pepper and remove from the pan. Wash the lemons and rub them dry.
2
Cut 1 lemon into slices. Peel and slice the garlic. Wash the sage and pluck the leaves from the stalks. Spread sage leaves and rosemary twigs on the turkey breast and cover with lemon and half of the garlic slices.
3
Tie up crosswise with kitchen yarn and place in a roaster. Cook turkey breast in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level: 3) for approx. 40 minutes. In the meantime clean, quarter and core the peppers.
4
Wash the vegetables and pat dry. Cut tomatoes into quarters and remove seeds. Clean zucchini and eggplant. Peel shallots and cut into rings. Finely grate the zest of the 2nd lemon. Cut pepper, tomatoes, zucchini and eggplant into cubes of about 1 cm.
5
Heat 2 tablespoons of oil in a frying pan. Fry the zucchini, bell pepper and eggplant cubes, shallots rings and remaining garlic slices for about 3 minutes. Season with salt and pepper. Add tomato paste, tomato cubes and grated lemon peel and cook with 100 ml water for another 2 minutes.
6
Remove the turkey breast from the oven, cut into slices and serve with the ratatouille. Garnish with lemon wedges and sage leaves. Olive gnocchi taste good with it.