YOUR SOLIN GENERATED RECIPE
Creamy Roasted Vegetable Ratatouille Bake
Sautéed ground turkey and tender roasted summer vegetables are layered in a velvety tomato sauce for a comforting, herb-infused bake.
INGREDIENTS
8 oz ground turkey
0.5 cup zucchini
0.5 cup eggplant
0.5 cup red bell pepper
0.5 cup tomato puree
0.25 cup plain Greek yogurt
0.5 tsp olive oil
1 clove garlic
0.5 tsp dried oregano
0.25 tsp sea salt
0.25 tsp black pepper
0.5 tbsp grated parmesan cheese
PREPARATION
Preheat your oven to 400°F (200°C).
In a large skillet over medium heat, add the olive oil and ground turkey, breaking it apart until browned and cooked through.
Stir in the minced garlic and cook for 1 minute until fragrant.
In a small bowl, whisk together the tomato puree, Greek yogurt, dried oregano, sea salt, and black pepper until smooth.
Dice the zucchini, eggplant, and red bell pepper into bite-sized pieces.
Combine the cooked turkey and chopped vegetables in a baking dish, then pour the creamy tomato sauce over the top and stir to coat.
Sprinkle with grated parmesan cheese and bake for 25-30 minutes until the vegetables are tender and the sauce is bubbling.