Turkey Breasts with Sausages and Roasted Vegetables



  • 2 eggplants (small, trimmed and cut into chunks)
  • 1 pound plum tomatoes (halved)
  • 7 tablespoons olive oil
  • 2 teaspoons fresh thyme leaves
  • 2 tablespoons rosemary leaves (fresh)
  • 1 tablespoon flat leaf parsley (chopped)
  • 8 turkey (breaded, breasts, about 3 oz each)
  • 4 italian sausages
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    1. For the roasted vegetables, preheat oven to 400°F. Place the eggplant and tomatoes in a roasting pan. Sprinkle with 2 tbsp olive oil and sprinkle with 1 tsp thyme and 1 tbsp rosemary. Toss to coat the vegetables. Season and roast 20-30 mins, until softened and lightly charred.
    2. Place remaining herbs in a bowl with remaining oil. Add the turkey to the bowl and toss to coat. Heat a frying pan over high heat. Add herbed oil and cook turkey 3-4 mins each side. Remove from pan and keep warm. Add sausages and cook 5-6 mins, until golden. Transfer turkey to serving plates. Serve with sausages and vegetables.
    3. Transfer 2 turkey escalopes to each serving plate. Serve with a sausage and the vegetables.
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