Ingredients

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

salt

pepper

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

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.