Preheat the broiler of the oven. Cut the peppers in half, clean, rinse, and place on a baking sheet with the curved side facing up. Slide the peppers under the broiler until the skin browns and blisters. Cool.
Meanwhile, rinse and clean the zucchini and melanzani and cut into cubes about 1cm. Remove the skin from the garlic and cut it into very fine slices. Heat 2 tablespoons of olive oil and sauté the zucchini, melanzani, garlic, rosemary and thyme. Extinguish with the chicken stock and cook the vegetables al dente for about 5 minutes. Peel the peppers, dice and stir in. Extinguish the vegetables with balsamic vinegar. Season with sugar, salt, pepper and juice of one lemon. Cover and let it get lukewarm.
During this time, rub the turkey cutlets all over with salt and pepper. Wrap each cutlet with 2 slices of ham. Heat the remaining oil and fry the cutlets in it for about 3 minutes on each side.
Spread the lukewarm vegetables evenly on heated plates. Cut the turkey escalopes diagonally into small slices and place on top.
Excellent with an oven-fresh baguette and tomato salad with basil.
Tip: Zucchini are a type of pumpkin and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!