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Turkey Breast Slices With Summer Vegetables

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: TURKEY BREAST SLICES WITH SUMMER VEGETABLES
 Categories: Poultry
      Yield: 4 Servings
 
      1 md Eggplant
      3 md Zucchini
      1 lg Red bell pepper
      2 ts Olive oil
           Salt
           Pepper -- freshly ground
           Cayenne pepper -- to taste
    3/4 ts Dried thyme
  1 1/4 lb Turkey breast slices
      1 lg Tomato -- ripe, in small
           Dice
      1 md Garlic clove
    1/2 ts Dried oregano
      2 tb Fresh parsley -- chopped
 
  Cut eggplant in 3/4-inch dice.  Slice zucchini in rounds about 1/4
  inch thick.  Core pepper and cut in lengthwise strips about 1/4 inch
  wide.
  
  Heat 1/2 teaspoon olive oil in a large, heavy skillet or saute pan
  over medium heat.  Add eggplant, salt, and pepper and saute,
  stirring, about 3 or 4 minutes. Sprinkle with cayenne and half the
  thyme. Cover and cook over medium-low heat, stirring often, 7 to 10
  minutes or until eggplant is tender.  Transfer to a bowl.
  
  Add 1/2 teaspoon oil to skillet.  Add zucchini, sprinkle with salt and
  pepper, and saute over medium-high heat about 1 or 2 minutes per side
  or until tender.  Remove with slotted spoon. Add 1/2 teaspoon oil.
  Add red bell pepper and saute about 5 minutes or until tender. Add to
  other vegetables and cover to keep warm.
  
  Heat 1/2 teaspoon oil in heavy skillet over high heat. Add turkey, in
  batches if necessary, sprinkle with salt and pepper, and saute on both
  sides until until lightly browned and just tender. Transfer to a
  platter, cover, and keep warm in 250 degree oven.
  
  Reheat vegetables.  Remove from heat and add diced tomato and
  remaining thyme.  Taste and adjust seasoning.
  
  Place turkey slices on platter with vegetables alongside. Reheat
  skillet from turkey, add garlic adn oregano, and pour over turkey.
  Sprinkle with parsley.
  
  Recipe By     : Faye Levy Chicken Cookbook
  
  From:                                 Date: 05/28
 
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