Grilled vegetables with noodles

1 courgette

about 200 g

1 aubergine

about 250 g

1 sweet pepper

yellow, about 230 g

2 tbsp olive oil

1 clove of garlic

¼ tsp salt

Pepper

freshly milled

Wash the vegetables. Halve the courgette lengthwise and then cut into approx. 1 cm thick slices. Peel the aubergine in strips, quarter lengthways and cut into approx. 1 cm thick slices. Halve and deseed the sweet pepper, then cut into approx. 1 cm thick strips.

Toss the vegetables in the olive oil in a bowl. Peel and crush the garlic. Season the vegetables with salt and pepper.

Line a baking tray with baking paper and spread the vegetables over it. Put the baking tray into the cold cooking space. Bake.

Grill-forced convection 250 °C for 15 Mins

Add ingredients

150 g cherry tomatoes

Cut the cherry tomatoes in half.

Take the vegetables out of the cooking space and stir a little. Add the cherry tomatoes.

Put the baking tray back into the hot cooking space. Continue to bake.

Put the tray in

Grill-forced convection 250 °C for 10 Mins

500 g Noodles

50 g rocket

3 tbsp olive oil

cold-pressed

Cook the noodles in salted water until al dente according to the instructions on the packet. Add the rocket to the cooking noodles during the last 2 minutes.

Drain the noodles and return to the pan.

Add the grilled vegetables and oil and mix everything together well. Arrange on plates.