Recipe

Tuscan Brand Herb Roasted Turkey Breast Ratatouille

Name: Tuscan Brand Herb Roasted Turkey Breast Ratatouille
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1
Ingredients: 16 oz Tuscan Herb Roasted Turkey Breast (dinner cut); 16 oz Fresh Mozzarella (sliced); 4 oz Parmesan Reggiano Cheese (grated); 2 each Eggplant (sliced); 2 each Roma Tomato (sliced); 2 each Yellow Squash (sliced); 2 each Zucchini (sliced); 2 each Red Bell Pepper (diced, seeded); 2 each Yellow Bell Pepper (diced, seeded); 28 oz Crushed Tomatoes; 1 oz Basil (chopped/divided); 1 tbs Rosemary (minced/divided); 1 clove Garlic (chopped fine); 6 Tbs Olive Oil (divided); 0.5 each Red Onion (small dice); 1 Tbs Red Pepper Flake; Salt and Pepper (to taste); 0.5 each Lemon (juice)

Serves

Cook Time30 mins

Ingredients

16oz

Tuscan Herb Roasted Turkey Breast, dinner cut

16oz

Fresh Mozzarella, sliced

4oz

Parmesan Reggiano Cheese, grated

2each

Eggplant, sliced

2each

Roma Tomato, sliced

2each

Yellow Squash, sliced

2each

Zucchini, sliced

2each

Red Bell Pepper, diced, seeded

2each

Yellow Bell Pepper, diced, seeded

28oz

Crushed Tomatoes

1oz

Basil, chopped/divided

1tbs

Rosemary, minced/divided

1clove

Garlic, chopped fine

6Tbs

Olive Oil, divided

½each

Red Onion, small dice

1Tbs

Red Pepper Flake

Salt and Pepper, to taste

½each

Lemon, juice

Instructions

01Hand cut Tuscan Turkey vertically, and then slice to 1/4 inch thick
02Cut egg plant to 1/4 inch thick rounds and place on rack
03Salt and set aside 30 minutes
04Slice fresh mozzarella 1/4 inch thick
05Cut yellow squash, zucchini, and roma tomatoes 1/4 inch thick
06Prepare tomato sauce
07In a large heavy bottomed pot, add olive oil
08Add garlic and red pepper flake and toast slightly, do not burn.
09Add crushed tomato and simmer for 10-15 minutes very low
10Add half the chopped basil and rosemary, season to taste
11Place tomato sauce into the bottom of a large casserole dish
12Pat dry the eggplant
13Stack turkey, cheese, yellow squash, zucchini, eggplant and tomato
14Place this alongside the casserole dish and repeat layers in a swirl pattern till casserole is covered
15Drizzle with remaining olive oil, salt and pepper, sprinkle remaining herbs and finish with parmesan cheese
16Bake until vegetables are tender and cooked through, sauce is bubbling and parmesan is golden
17Finish with a squeeze of fresh lemon juice