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Mediterranean Steaks
4 Ingham Turkey Breast Steaks,
2 zucchinis
4 finger eggplants
1 small red onion, thinly sliced
100g Swiss brown mushrooms, trimmed, sliced
250g punnet cherry tomatoes, cut in half
1/2 cup small black olives
2 lemons, thinly sliced
1/4 cup olive oil
1/4 cup flat leaf parsley, roughly chopped
Preheat oven to 180°C. Line a baking tray with baking paper. Using a vegetable peeler, peel down the length of zucchini and eggplants forming ribbons. Place vegetables into a bowl. Add red onion rings. Add 2 tablespoons of oil and toss until well combined. Season with salt and pepper.
Place vegetables with tomatoes and olives into 4 piles onto prepared tray. Put steaks onto vegetable piles and place slices of lemon onto steak.
Drizzle with remaining oil and season with salt and pepper. Bake for 20-25 minutes or until vegetables are soft and turkey steaks are cooked. Transfer vegetable piles and turkey steaks to plates. Sprinkle with parsley and serve.
Serves 4
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