Turkey Vegetable Rouladen

Rinse turkey breast fillets under cold water and pat dry. Evenly flatten fillets and season with salt and pepper.

Rinse carrots and zucchini. Peel carrots. Cut carrots and zucchini crosswise and lengthwise into strips. Rinse and dry bell peppers, halve and remove seeds and ribs and cut into strips.

Place vegetable strips up the centers of the turkey slices. Firmly roll up turkey slices around vegetables and secure with toothpicks or Roulade pins.

Mix olive oil with dried thyme, salt and pepper and brush over turkey rolls. Place rolls on a grate over a drip pan and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F/convection 325°F) until golden brown, about 15 minutes.