Bart's Recipes
Preheat the oven to 200°C (400°F). Dice the zucchini, bell pepper and eggplant and toss on a baking sheet with half the olive oil, oregano, salt and pepper. Roast the vegetables for about twenty-five minutes until tender and lightly caramelized.
Rinse the quinoa and cook according to package directions for about fifteen minutes until tender; drain any excess liquid if needed.
Rub the turkey breast fillet with pressed garlic, salt and pepper and cook in the remaining oil over medium heat for five to six minutes per side until cooked through. Let the meat rest briefly, slice and serve with the quinoa and roasted vegetables.
