Turkey Steak with Mediterranean Vegetables

Ingredients

• 1 eggplant
• 2 small zucchini
• 1 Carrot
• 1 red bell pepper
• 1 yellow bell pepper
• 4 tomatoes
• 1 onion
• 1 Garlic clove
• 2 tbsp Rapeseed oil
• 100 ml Vegetable broth
• 600 g turkey steak (4 steaks)
• 2 tbsp olive oil
• Salt
• Pepper
• 40 g Parmesan cheese

Instructions

1. 1.

   Wash the eggplant, cut into cubes and salt. Wash the zucchini, slice into rounds. Peel the carrot, halve lengthwise and slice. Wash the bell peppers, deseed and cut into strips. Boil tomatoes briefly, peel and dice. Peel onion and garlic and finely chop.

2. 2.

   Heat rapeseed oil in a wide pot. Sauté onion, garlic and tomatoes for about 5 minutes over medium heat. Add vegetable broth and simmer for about 5 minutes. Add the remaining vegetables and cook covered for another 10–15 minutes over medium heat.

3. 3.

   Meanwhile rinse turkey steaks under cold water and pat dry. Heat olive oil in a pan. Sear steaks until browned, reduce to medium heat and cook for 7–10 minutes until done.

4. 4.

   Grate parmesan. Arrange the vegetables with the steaks on plates, season with salt and pepper, and sprinkle parmesan over the top.