Books & Spoons Recipe: COLORFUL AUTUMN DELIGHT

I got a couple of messages, asking what ever happen to the rest of the turkey, from a couple weeks ago. I love it when the readers get in touch with me!
Well, and I did plan to tell you guys about the rest of the turkey, so I had some pictures ready.
This is really healthy, tasty, and colorful 'turkey dinner' alternative for the autumn evenings. And it really doesn't take that much effort, or your time either.

I had bell peppers in a medley of colors, eggplant, and zucchini that I sautéed until the desired color and tenderness with the veggies. In the pan I just used olive oil, and lots of freshly ground black pepper and salt. With what vegetables to use, the only limit is your imagination, or what they have in the local market.

I had the turkey breast with salt and pepper in the oven, until done. When doing any meats in the oven, remember that the temperature keeps rising inside the meat even after you take it out of the oven for couple degrees. So always take it out just before the meat has come to the desired temperature, and then let it rest for about five minutes. Then that way  you don't lose all the juices from meat into the cutting board.

For a sauce I had just pesto on the side. So simple, but so good, hope you all enjoy it.
~ Cheers!