Clean and wash the peppers and zucchini and cut them into small cubes. Wash rosemary, shake dry, pluck needles from the stalks. Wash the bay leaf. Wash flesh, dab dry.
Heat 1 tablespoon of oil in a frying pan. Brown the meat for 3-4 minutes while turning, season with salt and pepper and remove. Place on a baking tray, season with salt and pepper and cook in a preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 10 minutes in medium heat. Take out the meat, wrap in foil and let it rest for about 5 minutes
Re-heat frying fat from meat. Fry vegetables for 6-7 minutes, turning them over. Tap bay leaves with the back of a knife a little bit. Add rosemary, bay leaf and remaining oil 2-3 minutes before the end of cooking time. Season vegetables with salt and pepper. Wrap the meat out of the foil, cut into slices and arrange on plates with the vegetables