Salad and vegetable recipes

Timbale of vegetables with turkey

Timbale of vegetables with turkey

Info.

  • Easy
  • 30 minutes
  • For 4 people
  • 2.5 € / person
  • 185kcal per 100g.

How to make a timbale of roasted vegetables with turkey

Today more than a salad recipe , I’m going to tell you about a complete, easy, healthy and tasty recipe.

In this timpani you can not miss the vegetables or seasonal vegetables . Depending on the time of year we can incorporate other ingredients and thus have a different dish on each occasion.

In this case I recommend those vegetables that we can get throughout the year on the market. But feel free to tune the recipe as you like.

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I also recommend you take advantage of all the juices that will be released from the vegetables and improve the sauce that accompanies the timbale of roasted vegetables .

From here we are left with nothing but to enjoy this typical dish of Mediterranean cuisine. Whether as a starter, side or a light dinner , it is a mouth-watering bite.

Before cooking. Vegetable Preparation

  1. We wash the vegetables very well, one by one, we dry each piece of the vegetables that we are going to cook. We will need a very sharp knife, which prevents the vegetables from breaking.
  2. Put the unpeeled potatoes in a bowl and put them in the microwave for ten minutes over high heat. At that time we will cut all the vegetables.
  3. Discard the ends of the eggplant and cut it into half centimeter slices.
  4. We cut the ends of the zucchini and cut it into half centimeter slices. In the same way we cut the peppers (red and green) into more or less equal strips. We remove the white pulp in the red and the seeds in both. We reserve.
  5. We leave the asparagus as is. We will only cut the ends of the stem to the height where it becomes more woody and hard. We can leave them all the same size so that they are beautiful in the final presentation.
  6. We cut the tomato into 1 cm thick slices. approximately. That way it will not break us when it comes to cooking it on the grill.
  7. We remove the potatoes and remove the skin. We cut into sheets and reserve for the final assembly.
  8. As we finish cutting the vegetables we put them in a large bowl. We spray them with extra virgin olive oil, freshly ground black pepper and our selection of aromatic herbs (oregano, basil and dried thyme).
  9. Mix the vegetables with the extra virgin olive oil, stirring with your hands.

Roast the vegetables on a griddle

  1. Heat a corrugated cast iron grill, hot plate or large nonstick skillet over high heat.
  2. Spread the plate with a brush with a little oil and put the vegetables. Without overlapping, in batches. So that the vegetables do not stick to the grill it is very important that it is very hot.
  3. Roast them on one side over medium heat until they begin to soften and turn them over with a spatula when they are golden brown.
  4. In this process we will not take more than 10 minutes per batch. The interior will be done quickly, leaving the vegetables very juicy but without melting, perfect.
  5. If the vegetables are releasing juices do not throw it away, reserve it in a bowl and then make the accompanying sauce.

Preparation of the special sauce for roasted vegetables

  1. While we are passing the vegetables we are going to make a sauce to accompany them.
  2. We emulsify two tablespoons of mustard, with four tablespoons of the extra virgin olive oil and two tablespoons of strong wine vinegar. We mix everything in a glass jar. We close the lid and emulsify by shaking the bottle.
  3. We open the pot and add a pinch of ground cumin, freshly ground black pepper and a small clove of minced garlic.
  4. Add a little water or broth left over from roasting the vegetables until the sauce is clarified, 2 drops of hot sauce or similar and mix again. We reserve.
  5. We are not going to use all the sauce, just to enhance the flavors of the vegetables. Each diner who uses the amount he likes. And that’s it! One of the best sauces I know, incredible to accompany these grilled vegetables. We reserve.

Preparation and final assembly of the timbale of roasted vegetables with turkey

  1. We mount with a metal ring or similar. We are going to insert the turkey breast between the different roasted vegetables.
  2. If the ring is large it would be worth putting a slice of turkey between every 2 vegetables. If the ring is small we can use it to cut the turkey and it remains with the exact measurement in it. With the remains we can crown the timbale or use it among the different vegetables.
  3. We are going to prepare 4 individual timpani. But you can put everything separately and have each guest serve what they like. Although the option of the plated timbale I assure you that it remains as a professional chef.
  4. We start with two layers of vegetables and one of turkey breast, like this until completing the timbale.
  5. We place some asparagus next to it and a generous tablespoon of special sauce on top of the timbale and the asparagus.
  6. Unmold and sprinkle with a pinch of freshly ground black pepper.
  7. We serve immediately so that the vegetables arrive very hot on the table and do not lose juices, flavor and vitamins.

No need to recommend it … and of course, delicious!

Here you have a step by step in photos where I show how to prepare this recipe for timbale of vegetables and turkey .  Do not miss any detail so that it comes out perfect.

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