Cutlet roulades with grilled veggies

Ingredients:
4 pork cutlets
red bell pepper
carrots
onions
snow peas
mushrooms
zucchini
garlic
bacon
avocado
green salads
pickled gherkin
salt, pepper, roasted red pepper, sage, rosemary, balsamic reduction, mustard, olive oil, coconut oil, vinegar

Last night, we decided on having roulades.
I took the pork cutlets and fried them just a bit in a pan (with coconut oil), took them out, set bacon on them. After that, I put mustard, onion, carrots and pickled gherkin on it. Rolled it all up, fixed it and set all in a casserole. I put some onions, garlic, sage leafs, rosemary and pepper in it, poured the rest of the coconut oil over it and put it in the oven at 200 centigrades (~392 deg F) for about 25 minutes.

While the pork was in the oven, I prepared the veggies. Washed and chopped whatever came to my mind and also put it all in a pan with the herbs and spices I craved for (this time it was salt, pepper, red pepper).

Check on the meat from time to time, maybe pour some water over it so it doesn’t dry out.

When everything seemed ready to serve, I decorated the plates with green salad (marinated in olive oil, vinegar, salt, pepper), olives, avocado, stuffed red and green peppers.
After that, I put the grilled veggies and roulades on the plates, decorated everything with balsamic reduction and we were all set to go.