Peppers rinse, halve, clean and remove the seeds.
Then cut the peppers lengthwise into narrow strips. Place the meat between plastic wrap and pat flat with a wide knife.
Then spread with pesto and place the peppers crosswise on top. Roll up the cutlets and pin them tightly with wooden sticks. Brush the roulades with herb oil all over and cook on the hot grill for 15-20 minutes, turning.
Only then season with salt and pepper. Serve with garlic baguette and salads.
