NUTRITION

SERVINGS

INGREDIENTS

8 oz ground turkey (93% lean)

1 cup eggplant

1 cup zucchini

0.5 cup red bell pepper

0.25 cup tomato puree

0.5 tbsp extra virgin olive oil

1 tsp dried oregano

0.5 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh basil

PREPARATION

• 1

  Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

• 2

  Dice the eggplant, zucchini, and red bell pepper into bite-sized cubes.

• 3

  Toss the vegetables on the baking sheet with the olive oil, sea salt, and black pepper until evenly coated.

• 4

  Roast the vegetables for 20-25 minutes, tossing halfway through, until they are tender and slightly charred around the edges.

• 5

  While the vegetables roast, heat a large non-stick skillet over medium-high heat and add the ground turkey.

• 6

  Cook the turkey, breaking it up with a spatula, until it is browned and cooked through.

• 7

  Stir in the tomato puree, dried oregano, and garlic powder, then reduce heat to low and simmer for 5 minutes.

• 8

  Remove the roasted vegetables from the oven and fold them gently into the turkey mixture.

• 9

  Garnish with freshly chopped basil and serve warm.