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1
In a heavy skillet, over medium heat, saute minced shallots in butter until slighty golden (2 minutes).
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2
Add bell pepper strips, basil and balsamic vinegar.
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3
Cook until peppers are just tender - do not over cook.
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4
Season with sea salt and pepper.
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5
Remove form heat and set aside to cool.
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6
Place meat on cutting board, between 2 sheets of plastic wrap.
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7
Pound with a mallet to 1/2-inch thickness.
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8
Remove top sheet of plastic.
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9
In a food processor, pulse the cooled shallot/pepper mixture until semi-smooth.
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10
Spoon the red pepper mixture onto the turkey breast, and spread out evenly leaving a 1-inch edge clear for easy rolling.
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11
Starting at 1 long side, roll up meat jelly-roll style.
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12
Secure edge with skewers or toothpicks, then tie with kitchen twine.
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13
Oil a 13x9x2-inch metal baking pan.
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14
Transfer roulade to prepared pan, skewer side down.
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15
Brush roulade with olive oil & sprinkle with salt and pepper.
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16
(Can be prepared 1 day ahead.
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17
Cover and refrigerate.)
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18
Preheat oven to 400F Roast roulade until thermometer inserted into thickest part registers 160F, about 35 minutes.
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19
Remove roulade from oven; let stand at room temperature 5 minutes.
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20
Remove string and skewers from roulade.
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21
Cut into 6 slices and transfer to a decorative platter.
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22
Garnish with roasted seasonal fruits and root veggies.
