Mediterranean Turkey Breast Steaks
Mediterranean Turkey Breast Steaks
Serves 4
   4 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
   ½ cup small black olives
   2 lemons, thinly sliced
   ¼ cup olive oil
   ¼ cup flat leaf parsley, roughly chopped

Preheat oven to 180 deg 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 to 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.
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