Turkey Roulades with Vegetable Filling

Ingredients

• 600 g turkey breast fillet (12 turkey breast fillets)
• Salt
• Pepper
• 2 carrots
• 1 Zucchini
• 2 red bell peppers
• 5 tbsp olive oil
• 1 tsp dried thyme
• 2 thyme sprigs
• 12 toothpicks (or roulade pins)

Instructions

1. 1.

   Rinse the turkey breast fillets under cold water, pat dry and gently pound flat. Season with salt and pepper.

2. 2.

   Peel the carrots, wash and trim the zucchini. Cut both crosswise into halves and then slice lengthwise into strips. Wash, trim and halve the red bell peppers, then cut into strips as well.

3. 3.

   Spread the vegetable strips over the turkey slices, roll tightly together and secure with toothpicks or pins.

4. 4.

   Whisk olive oil with dried thyme, salt and pepper and brush the roulades with this mixture. Bake in a preheated oven at 180 °C (fan‑forced 160 °C; gas: level 2–3) on a rack with a fat pan underneath for about 15 minutes until golden brown.

5. 5.

   Serve sprinkled with fresh thyme sprigs.