Roast turkey with provençal vegetables
easy
90 mins
90 mins
Ingredients
- 1 Leg of turkey (approx. 1.3 kg; bones released by the butcher)
- 3 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 4 medium-sized onions
- 2 Garlic cloves
- 1 green and red pepper
- 1 (approx. 300 g) small aubergine
- 2 (approx. 400 g) medium zucchini
- 6 medium-sized tomatoes
- 1/2 potty fresh thyme, rosemary and oregano
- 7-10 Tbsp black pepper
- 7-10 Tbsp Kitchen yarn
Directions
- 1
Wash the meat, dab dry and tie up all around with kitchen string. Spread with 1 tablespoon of olive oil, season with salt and pepper and place in a roasting pan. Roast in a preheated oven (electric cooker: 200 °C/ gas: level 3) for approx. 1 1/4 hours.
- 2
Peel and finely chop the onions and garlic. Clean, wash and roughly dice the bell peppers, eggplant and courgette. Wash and clean the tomatoes and carve them crosswise. Scald hot and peel the skin.
- 3
Quarter the tomatoes. Heat the remaining oil in a frying pan. Sauté onions and garlic in it until transparent. Add paprika and tomatoes and steam for about 10 minutes. Wash herbs and chop finely, except for a few stems for garnishing.
- 4
Add aubergines, courgettes and chopped herbs to the pan, season with salt and pepper and cook over a low heat for 25-30 minutes. Remove the thread from the roast, put the vegetables in the roaster and garnish with the remaining fresh herbs.
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