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🍽️ Turkey Rolls with Sweet and Sour Vegetable Stew

487 kcal · 30 min · 4 servings

Ingredients

• red bell pepper 2 pcs.
• vine tomatoes 3 pcs.
• eggplants 1 pc.
• red onions 2 pcs.
• garlic cloves 1 pc.
• olive oil 4 tbsp.
• Balsamic vinegar 2 tbsp.
• honey 1 tbsp.
• salt pinch
• black ground pepper pinch
• butter 2 tbsp.
• dried Provençal herbs pinch
• ciabatta bread 1 pc.
• fresh parsley 20 g
• plain cream cheese 4 tbsp.
• turkey breast cutlets 600 g
• oil 2 tbsp.
• raisins 20 g
• black olives with pits 100 g

Instructions

1. 1. Preheat the oven to 220 degrees Celsius using top and bottom heat.
2. 2. Wash the peppers thoroughly.
3. 3. Cut the peppers in half.
4. 4. Remove the stem and the seeds.
5. 5. Dice the pepper flesh into small cubes.
6. 6. Wash the tomatoes.
7. 7. Cut the tomatoes into cubes as well.
8. 8. Wash the eggplant.
9. 9. Cut off the hard ends of the eggplant.
10. 10. Dice the eggplant.
11. 11. Peel the onions.
12. 12. Cut the onions in half.
13. 13. Roughly dice the onions.
14. 14. Peel the garlic cloves.
15. 15. Finely chop the garlic.
16. 16. Place the cut vegetables into a baking dish.
17. 17. Take half of the chopped garlic.
18. 18. Add the garlic to the vegetables.
19. 19. Drizzle olive oil over it.
20. 20. Add balsamic vinegar.
21. 21. Add some honey.
22. 22. Season with salt.
23. 23. Season with pepper.
24. 24. Mix everything well.
25. 25. Place the baking dish in the oven.
26. 26. Bake the vegetables for about 20 minutes.
27. 27. Take the soft butter.
28. 28. Place the butter in a small bowl.
29. 29. Take the remaining garlic.
30. 30. Add the garlic to the butter.
31. 31. Add herbs de Provence.
32. 32. Season the butter mixture with a little salt.
33. 33. Mix the butter ingredients into a herb butter.
34. 34. Take the ciabatta bread.
35. 35. Cut the bread diagonally.
36. 36. Make the cuts at intervals of about 2 centimeters.
37. 37. Do not cut the bread all the way through.
38. 38. Take about half a teaspoon of herb butter.
39. 39. Fill the butter into one cut.
40. 40. Repeat this with all the cuts.
41. 41. Place the bread in the oven.
42. 42. Bake the bread for about 10 minutes alongside the vegetables.
43. 43. Wash the parsley.
44. 44. Shake the parsley dry.
45. 45. Pluck the leaves from the stems.
46. 46. Finely chop the parsley leaves.
47. 47. Take the cream cheese package.
48. 48. Place the cream cheese in a bowl.
49. 49. Add the chopped parsley to the cream cheese.
50. 50. Season the mixture with salt.
51. 51. Season the mixture with pepper.
52. 52. Mix the cream cheese and parsley well.
53. 53. Take the turkey cutlets.
54. 54. Wash the cutlets.
55. 55. Pat the cutlets dry with kitchen paper.
56. 56. Place a cutlet between two layers of cling film.
57. 57. Pound the cutlet thin.
58. 58. Take the flattened cutlet.
59. 59. Spread the cream cheese-parsley mixture on it.
60. 60. Roll the meat up tightly.
61. 61. Secure the roll with a toothpick.
62. 62. Take a frying pan.
63. 63. Add oil to the pan.
64. 64. Heat the oil at high temperature.
65. 65. Place the turkey rolls in the hot pan.
66. 66. Fry the rolls all around.
67. 67. Fry them for about 4 minutes.
68. 68. Start with the overlapping side facing down.
69. 69. Reduce the heat.
70. 70. Deglaze the pan with 50 milliliters of water.
71. 71. Place a lid on the pan.
72. 72. Cook the turkey rolls for approx. 8 minutes.
73. 73. Take the baking dish out of the oven.
74. 74. Take the bread out of the oven.
75. 75. Take raisins.
76. 76. Add the raisins to the vegetables.
77. 77. Take olives.
78. 78. Add the olives to the vegetables.
79. 79. Taste the vegetables and adjust seasoning with salt and pepper.
80. 80. Place the turkey rolls on the plates.
81. 81. Add the caponata.
82. 82. Add the herb bread.
83. 83. Serve the dish.

Nutrition per serving

• kcal: 487
• Protein: 42 g · Fett/Fat: 27 g · Carbs: 28 g