Ingredients
• 4 Ingham Turkey Breast Steaks
• 2 zucchinis
• 4 finger eggplants
• 1 small red onion, thinly sliced
• 100 g Swiss Brown mushrooms, trimmed, sliced
• 250 g punnet cherry tomatoes, cut in half
• 1/2 cup small black olives
• 2 lemons, thinly sliced
• 1/4 cup olive oil
• 1/4 cup flat leaf parsley, roughly chopped
Serves 4
Method
Preheat oven to 180°C. Line a baking tray with baking paper. Using a vegetable peeler, peel down the length of zucchini and eggplants, forming ribbons. Place vegetables into a bowl. Add red onion rings. Add 2 tablespoons of oil, and toss until well combined. Season with salt and pepper.
Place vegetables with tomatoes and olives into 4 piles onto prepared tray. Put steaks onto vegetable piles and place slices of lemon onto steak.
Drizzle with remaining oil and season with salt and pepper. Bake for 20 – 25 minutes or until vegetables are soft and turkey steaks are cooked. Transfer vegetable piles and turkey steaks to plates. Sprinkle with parsley and serve.
