- 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.