Roast turkey with ratatouille

Preheat oven to 400° F (200°C).

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.