Roast Turkey Breast with Mixed Vegetables
- 1 ⅕ kilograms Roast turkey (such as breast, ready to cook)
- freshly ground peppers
- 2 tablespoons olive oil
- 1 red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 2 onions
- 3 garlic
- 3 sprigs rosemary
- 2 tablespoons black, pitted Olives
- 1 tablespoon Tomato paste
- 150 milliliters dry white wine
- 400 milliliters Chicken broth
Preheat the oven to 180°C (approximately 350°F).
Rinse the meat, pat dry and season with salt and pepper. Heat the oil in a roasting pan and sear the meat until golden brown all over. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut into wide strips. Peel the onions and cut into thin rings. Peel and thinly slice the garlic. Rinse the rosemary and shake dry.
Remove the meat from the roasting pan and briefly saute the peppers with the onions, olives, garlic and rosemary. Remove the mixture and set aside. Stir the tomato paste into the pan drippings. Pour in the wine and broth and return the meat to the pan. Roast 60-70 minutes adding the vegetable and herb mixture to the pan after 30 minutes.
Cut the roast into slices and serve with the vegetables. Season the pan juices with salt and pepper, pour over the meat and serve immediately.