The potatoes and turkey meatballs are pan-seared before they are placed in a pre- heated, ovenproof dish. Fresh parsley and oregano are added both to the meatball, breadcrumb-free mixture and scattered over the other veg. Cut the zucchini into 2 or 3 inch long, thin batons. Prick the baby tomatoes so the juices spill out. as they cook.
Pre-heat oven to 400 degrees
3 tbsp. olive oil
3/4 pound zucchini – cut into 2 – 3 inch batons
1/2 pound baby tomatoes – pricked with a fork
1/2 pound new potatoes – cut into halves or quarters, depending on their size
2 tbsp. fresh parsley – finely chopped
2 tbsp. fresh oregano – finely chopped
1 pound ground turkey
1 large shallot – finely chopped
1 egg – whisked with a fork
Salt and freshly ground black pepper
Goat’s cheese crumbles
Place zucchini batons and baby tomatoes in an ovenproof dish, add 1 tbsp. each of parsley and oregano and toss with 1 tbsp. oil and season with salt and freshly ground black pepper.
Heat 1 tbsp. oil seasoned with salt and freshly ground black pepper in a skillet and when sizzling add the potatoes. When browned remove from the skillet and add to the bowl with the other vegetables and toss again.
In another bowl thoroughly mix together the ground turkey, shallot, the remaining parsley and oregano and the whisked egg. Season with salt land freshly ground black pepper and shaped into smallish meat balls.
Heat 1 tbsp. seasoned oil in a skillet and when sizzling add the meatballs and brown. Then remove from skillet and place them on top of the vegetables.
Cook in the oven for 30 – 40 minutes – ideally the tomatoes want to be bursting. Remove dish from the oven and sprinkle with goat’s cheese crumbles.