Extra Virgin Olive Oil

2 pints grape tomatoes (with skin)

10-12 cloves garlic

1 small shallot (chopped)

1 lb. ground turkey breast

2 pints grape tomato

1 medium sized zucchini (chopped)

1 medium yellow squash (chopped)

1 green pepper

1 red pepper

1 T.p red pepper flakes

1 1/2 tsp thyme

Salt & Pepper

1 store bought log of polenta

1/2 C. Pecorino Romano cheese

2 C. low fat shredded mozzarella cheese

 

Place grape tomatoes and garlic (still in skins) on baking sheet. Drizzle with olive oil, salt and pepper. Place in 425 degree preheated oven and roast for 25-30 minutes. Once roasted, remove from oven. Carefully peel garlic out of skins and put in bowl. Using the back of a spoon, mash to a thick paste. Add tomatoes and blend using a potato masher. Add salt and pepper to taste. While tomatoes and garlic are roasting, pour enough olive oil to coat the bottom of a large skillet and put over medium heat. Add shallot and cook for two minutes. Once shallot is translucent; brown turkey. Once cooked, drain excess fat and set aside in large bowl. In same skillet add more olive oil and sauté squash, zucchini, peppers, and eggplant until tender. Mix in red pepper flakes, thyme, basil, salt and pepper to taste. Cut polenta log into 1/4 inch thick logs and place in single layer in large baking casserole that has been sprayed with cooking spray. Spread cooked ground turkey on top of polenta. Sprinkle Pecorino cheese over ground turkey then layer with vegetable mixture, tomato sauce and finally mozzarella cheese. Cover with foil and bake in 425 degree oven for 25-35 minutes or until cheese is bubbling, making sure to remove the foil for the final ten minutes of baking. Remove from oven and let sit for five to ten minutes before serving.