Grilled vegetables with noodles

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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.


  • To serve, sprinkle over shaved Belper Knolle, grated Parmesan or crumbled feta.
  • Scatter roasted pine nuts or chopped black olives over the top.
  • Baking tray
  • Saucepan, medium-sized
Quantity Ingredient
50 g rocket
1 clove of garlic
¼ tsp salt
1 aubergine
1 courgette
150 g cherry tomatoes
1 sweet pepper
5 tbsp olive oil
500 g Noodles

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