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Roast turkey with ratatouille

Name: Roast turkey with ratatouille
Prep time: PT15 minutesM
Cook time: PT35 minutesH
Total time: P1DT35 minutesH15 minutesM
Yield: 10
Ingredients: 2 onions, sliced thin; 2 garlic cloves, sliced thin; 575 g cubed eggplant; 575 g zucchini slices; 2 red peppers, cubed; 2 green peppers, cubed; 5 ml dried thyme; 5 ml dried oregano; 500 ml chicken bouillon; 1 l vegetable juice; 900 g Olymel precooked roast turkey breast; Salt and pepper

Portions10
Preparation15 minutes
Cook time35 minutes

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

Ingredients

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

Preparation

- 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.