Turkey and Vegetable Stack
 Serves 4
Ingredients
8 slices of cooked Ingham Turkey Breast
575g jar pasta sauce
1 tablespoon chopped fresh basil
1 red capsicum, char-grilled, skin removed and sliced into strips
2 large zucchinis, sliced into 1cm slices
1 eggplant, sliced into 1cm slices
1 sweet potato, peeled and sliced into 1cm slices
3 tablespoons olive oil or spray olive oil
3 large long old potatoes, scrubbed
Cracked pepper
Instructions
Heat pasta sauce and stir through chopped basil.
Wash the potatoes and microwave for 4 minutes. When cool, cut each into half then cut each half into 3 to 4 wedges lengthways. Lightly coat with 2 tablespoons of olive oil, place on baking tray and sprinkle with cracked pepper. Bake in 200°C oven turning the wedges occasionally until golden brown.
Wrap turkey slices in foil and place in oven to heat for 10-15 minutes prior to assembling the stack.
Lightly spray the vegetables with remaining olive oil and BBQ/char-grill 1-2 minutes each side.
To Serve - Place a spoonful of sauce onto a plate then a slice of turkey, eggplant, red capsicum, zucchini and sweet potato. Repeat.
Serve with potato wedges and green salad.
This recipe is courtesy of Today's Turkey by Ingham |