Start by cutting all the vegetables into small pieces. Put them in a non-stick pan with two tablespoons of oil and a clove of garlic. Cook the vegetables for 20/25 minutes, adding a little water if necessary. The vegetables should be cooked, but crunchy. Boil the brown rice in salted water. Once the rice is ready, sautée it together with the vegetables in a pan, adding the grated cheese, a pinch of chilli pepper, oregano, and a drizzle of oil. Take the slices of Turkey Breast and stuff them with the rice and vegetables, forming rolls. Place the rolls on a plate, and garnish with soncino leaves. Accompany your dish with 2 or 3 slices of pineapple.