)
Roast turkey with ratatouille
Preparation time:
15 minutes
Cook time:
35 minutes
Ingredients
Metric
Imperial
| 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 |
Preparation
- 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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