YOUR SOLIN GENERATED RECIPE
Provencal Vegetable Ratatouille Bake
Lean ground turkey and garden vegetables sautéed then baked in a fragrant herb-infused tomato sauce for a rustic Provencal experience.
INGREDIENTS
8 oz Ground turkey (93% lean)
1 tsp Extra virgin olive oil
0.5 cup Eggplant
0.5 cup Zucchini
0.5 cup Red bell pepper
0.5 cup Tomato puree
1 clove Garlic
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Herbes de Provence
1 tbsp Fresh parsley
PREPARATION
Preheat your oven to 375°F (190°C).
Heat the extra virgin olive oil in a large oven-safe skillet over medium-high heat.
Add the ground turkey to the skillet, breaking it into small crumbles with a wooden spoon until browned and fully cooked.
Stir in the diced eggplant, zucchini, and red bell pepper, and sauté for 6-8 minutes until the vegetables begin to soften.
Add the minced garlic, sea salt, black pepper, and herbes de Provence, stirring for 60 seconds until the spices are aromatic.
Pour in the tomato puree and stir well to ensure the turkey and vegetables are evenly coated.
Smooth the top of the mixture with a spatula and transfer the skillet to the oven.
Bake for 10-12 minutes until the sauce is bubbling and the flavors have melded together.
Remove from the oven and garnish with freshly chopped parsley before serving hot.