Roast turkey with ratatouille

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Preparation time: 15 minutes
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Cook time: 35 minutes
Olymel roast turkey with ratatouille sauce


2 2 onions, sliced thin
2 2 garlic cloves, sliced thin
575 g 1 1/4 lb cubed eggplant
575 g 1 1/4 lb zucchini slices
2 2 red peppers, cubed
2 2 green peppers, cubed
5 ml 1 tsp dried thyme
5 ml 1 tsp dried oregano
500 ml 2 cup chicken bouillon
1 l 4 cup vegetable juice
900 g 2 lb Olymel precooked roast turkey breast
- - Salt and pepper


  • Preheat oven to 200°C (400° F).
  • Put the onion, the garlic, the eggplant, the zucchini and peppers in a rectangular ovenproof 
  • Pour the chicken bouillon and just enough vegetable juice to cover. Cook in the oven for 20 minutes.
  • Put the precooked roast turkey breast on the vegetables, lower the oven temperature to 165°C (325° F) and cook for another 10 minutes.
  • Remove from the oven, cover and let rest for 5 minutes.
  • Serve on a bed of couscous.

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