Summary

Ingredients

• 2 eggplant (s)
• 3 zucchini
• 500 g mushrooms
• 1 large red pepper (s)
• 1 pck rosemary sprig (s)
• 3 medium clove garlic (s)
• 3 shallot (s)
• 5 tablespoon olive oil
• sea-salt
• pepper
• thyme
• 2 packs chicken breast fillet (s)
• 3 packs sliced bacon
• some oil (rapeseed chili oil)
• Feta cheese, optional

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Instructions

1. Wash the vegetables and cut them into bite-sized pieces and place in a baking dish. Chop the garlic and distribute it in the vegetables. Spread the olive oil over the vegetables and mushrooms, place the rosemary sprigs on top and place the casserole dish in the oven preheated to 180 ° C on the middle rack and cook for 1 hour (after 30 minutes stir the vegetables well or turn them with a spatula) .
2. Cut the chicken breasts long and then wrap the pieces with bacon and fry them in a little rapeseed chili oil in a hot pan.
3. If you like, you can also sprinkle feta cheese over it shortly before the vegetables are cooked to bake the vegetables.