For the poultry roulade with vegetables, cut the leeks, season the turkey cutlets with salt and pepper and spread with 1 tablespoon each of cream cheese and tomato paste.
Top with leeks, roll up and pin or tie tightly. Place roulades in a baking dish and cook with whipped cream and vegetable soup in a preheated oven at 175 degrees for about 30-40 minutes.
In the meantime, slice zucchini and halve cherry tomatoes. Fry zucchini in a little oil for about 8 minutes. After about 6 minutes, add tomatoes and fry until done.
Cut chili pepper into strips. Arrange roulades with vegetables and sprinkle with chili strips.