Preparation
30 minutes
Cooking time
25 minutes
Portions
4
Vegetables
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
Pasta
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.
Tips
To serve, sprinkle over shaved Belper Knolle, grated Parmesan or crumbled feta.
Scatter roasted pine nuts or chopped black olives over the top.
Additional information
Created by
V-ZUG Ltd.
Created on
11/12/19
