Provençal turkey breast on ratatouille

Name: Provençal turkey breast on ratatouille
Cook time: 2 h
Total time: 2 h
Yield: 9
Ingredients: 1.8-2 kg Turkey Breast; 7-10 Tbsp salt, black pepper; 2-3 stem(s) Rosemary, thyme, parsley and marjoram; 7-10 Tbsp or 3 teaspoons herbs of Provence; 2-3 Garlic cloves; 10 TABLESPOONS Olive oil; 8 TABLESPOONS Lemon juice; 500 g Peppers (e.g. red, green and yellow); 2 (approx. 400 g) Courgette; 5 medium-sized tomatoes; 1 Vegetable Onion; 1/8 clear broth (instant); 100 g black olives; 2 TABLESPOONS Balsamic vinegar

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 9

1.8-2 kg Turkey Breast
7-10 Tbsp salt, black pepper
2-3 stem(s) Rosemary, thyme, parsley and marjoram
7-10 Tbsp or 3 teaspoons herbs of Provence
2-3 Garlic cloves
10 TABLESPOONS Olive oil
8 TABLESPOONS Lemon juice
500 g Peppers (e.g. red, green and yellow)
2 (approx. 400 g) Courgette
5 medium-sized tomatoes
1 Vegetable Onion
1/8 clear broth (instant)
100 g black olives
2 TABLESPOONS Balsamic vinegar

Directions

1
Wash the meat, dab dry and season. Place on the grill (with the fat pan underneath). Roast in a hot oven (electric cooker: 200 °C / convection oven: 175 °C / gas: level 3) for approx. 1 3/4 hours
2
Wash and chop the herbs. Peel and press garlic. Mix well with herbs, oil and lemon juice. Spread the meat with it approx. every 15 minutes
3
Clean, wash and chop the vegetables. Peel and chop onion. After about 1 hour frying time, put everything on the fat pan and fry it. About 20 minutes before the end of the frying time, pour the stock into the vegetables and mix in the olives
4
Season vegetables with salt, pepper and vinegar. Leave everything to cool as desired. Cut the roast open and arrange with vegetables. Aïoli garlic mayonnaise goes well with it)