Clean and wash the peppers and courgettes and cut them into strips. Peel onion, also cut into strips. Heat 1 tablespoon of oil in a frying pan. Sauté the vegetables for about 3 minutes.
Peel the garlic. Wash the rosemary, shake dry, remove the needles and chop both finely. Heat 1 tablespoon of oil in a saucepan, briefly sauté the garlic and half the rosemary in it. Deglaze with red wine and vinegar. Stir in sugar, bring to the boil and simmer for about 10 minutes until syrupy. Season to taste with salt and pepper.
In the meantime, sort out the rocket, wash and shake dry. Dab meat dry. Season with salt, pepper and the rest rosemary, fill with vegetable strips. Roll up and pin with wooden skewers. Heat up a grill pan, coat with 1 tbsp. oil and fry the rolls in it in portions all around for about 4 minutes. Serve with rocket salad and drizzle with sauce. Baguette tastes good with it.