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Autumn Ratatouille with Grilled Turkey
Autumn Ratatouille with Grilled Turkey

Autumn Ratatouille with Grilled Turkey
A hearty and nutritious dish featuring seasonal vegetables and lean protein.
Autumn Ratatouille with Grilled Turkey

To provide a balanced meal with sufficient energy, protein, and vegetables for optimal performance during training.

Ingredients:
1
Servings
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     herbes de Provence
  • 200
    g
     turkey breast
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Ratatouille with Grilled Turkey
Instructions:
  1. Chop the eggplant, zucchini, red bell pepper, and tomatoes into bite-sized pieces.
  2. Dice the onion and mince the garlic.
  3. Heat olive oil in a large pan over medium heat.
  4. Add onion and garlic, sauté until translucent.
  5. Add eggplant, zucchini, and red bell pepper to the pan. Cook for about 10 minutes until softened.
  6. Stir in tomatoes and herbes de Provence. Season with salt and black pepper.
  7. Simmer for another 15 minutes until vegetables are tender.
  8. Meanwhile, season turkey breast with salt and black pepper.
  9. Grill turkey breast on a preheated grill for about 6-7 minutes on each side until cooked through.
  10. Serve the ratatouille with sliced grilled turkey on top.
Nutrition Per Serving 900 g Per 100g
Energy 558 kcal 62 kcal
Protein 38 g 4.2 g
Fibre 12 g 1.3 g
Salt 2 g 0.2 g
Sugar 14 g 1.6 g
Carbohydrates 40 g 4.4 g
Fat 28 g 3.1 g
  • 200
    g
     eggplant
  • 150
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     herbes de Provence
  • 200
    g
     turkey breast
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Chop the eggplant, zucchini, red bell pepper, and tomatoes into bite-sized pieces.

Dice the onion and mince the garlic.

Heat olive oil in a large pan over medium heat.

Add onion and garlic, sauté until translucent.

Add eggplant, zucchini, and red bell pepper to the pan. Cook for about 10 minutes until softened.

Stir in tomatoes and herbes de Provence. Season with salt and black pepper.

Simmer for another 15 minutes until vegetables are tender.

Meanwhile, season turkey breast with salt and black pepper.

Grill turkey breast on a preheated grill for about 6-7 minutes on each side until cooked through.

Serve the ratatouille with sliced grilled turkey on top.

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