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Instead of tomatoes you may add Chopped tomato Podravka.


4 chicken fillets (ca. 600 g)
2 fresh red peppers (300 g)
2 zucchini (300 g)
2 garlic cloves
60 g black olives
4 tablespoons
1 teaspoon Vegeta Natur
½ teaspoon sugar
4 tomatoes (500 g)
80 g mascarpone
1 tablespoon chopped parsley
1 Potato Puree (100 g
400 ml water
1 teaspoon salt
200 ml milk
20 g butter

We used

Vegeta Natur

Vegeta Natur

Preparation For this recipe you only need imagination!

Medium complexity 4 Persons 50 min

  • 1 Cut the pepper into sticks, cut the zucchini in half then cut them into sticks.
  • 2 Place the vegetables in a baking pan, add garlic cut into thin slices, pour in olive oil and stir well.
  • 3 Roast them in a pre-heated oven at 210 °C for 15 minutes.
  • 4 Take the vegetables out, sprinkle with Vegeta Natur, season with sugar, salt, pepper and mix well.
  • 5 Top the vegetables with olives and sliced tomato and return to oven and roast for another 20-25 minutes.
  • 6 In the meantime season the fillets with salt and pepper then fry in a grill pan until golden.
  • 7 Add mascarpone to the roasted veggies and stir it to melt to obtain the sauce.
  • 8 Sprinkle the vegetables with parsley and serve on a bed of potato puree.