Ingredients
- 8 slices of cooked Ingham Turkey Breast Classic Oven Roasted
- 575g jar pasta sauce
- 1 tablespoon chopped fresh basil
- 1 red capsicum, char-grilled, skin removed and sliced into strips
- 2 large zucchinis, sliced into 1cm slices
- 1 eggplant, sliced into 1cm slices
- 1 sweet potato, peeled and sliced into 1cm slices
- 3 tablespoons olive oil or spray olive oil
- 3 large long old potatoes, scrubbed
- Cracked pepper
Instructions
Sauce
Heat pasta sauce and stir through chopped basil.
Turkey Stack
Wash the potatoes and microwave for 4 minutes. When cool, cut each into half then cut each half into 3 to 4 wedges lengthways. Lightly coat with 2 tablespoons of olive oil, place on baking tray and sprinkle with cracked pepper. Bake in 200°C oven turning the wedges occasionally until golden brown.
Wrap turkey slices in foil and place in oven to heat for 10-15 minutes prior to assembling the stack.
Lightly spray the vegetables with remaining olive oil and BBQ/char-grill 1-2 minutes each side.
To Serve
Place a spoonful of sauce onto a plate then a slice of turkey, eggplant, red capsicum, zucchini and sweet potato. Repeat.
Serve with potato wedges.
