Turkey breast Piri Piri on vegetables

Name: Turkey breast Piri Piri on vegetables
Cook time: 2 h
Total time: 2 h
Yield: 4
Ingredients: 1 kg Turkey Breast; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 chili pepper; 2 Onions; 2 Garlic cloves; 2 TABLESPOONS Tomato paste; 2 TABLESPOONS Oil; 1 TABLESPOON Honey; 1 TEASPOON dried Italian herbs; 700 g Potatoes; 1 red, green and yellow peppers; 200 g Courgette; 300 g Tomatoes; 7-10 Tbsp Oil; 7-10 Tbsp Aluminium foil

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 4

1 kg Turkey Breast
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 chili pepper
2 Onions
2 Garlic cloves
2 TABLESPOONS Tomato paste
2 TABLESPOONS Oil
1 TABLESPOON Honey
1 TEASPOON dried Italian herbs
700 g Potatoes
1 red, green and yellow peppers
200 g Courgette
300 g Tomatoes
7-10 Tbsp Oil
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat, dab dry and season with salt and pepper. Place on the lightly oiled fat pan of the oven and bake in the preheated oven (electric range: 175 °C/ gas: level 2) for approx. 2 hours.
2
Wash the chilli pepper and chop finely. Peel onions and garlic. Chop the onion finely and press the garlic through the garlic press. Put the chili, onion and garlic in a bowl. Add tomato paste, oil, honey and herbs and mix.
3
Season with salt and pepper. After about 30 minutes cooking time, coat the roast several times all around with chilli paste. Scrub and quarter the potatoes. Clean, wash and roughly cut the peppers into pieces.
4
Wash the zucchini and tomatoes. Cut the zucchini into thick slices, clean the tomatoes and cut into six. After 1 hour cooking time add vegetables to the roast and season with salt and pepper. Cover the meat with aluminium foil if necessary.
5
Take the roast out of the oven, let it rest for about 10 minutes and cut it into slices. Serve with the vegetables.