Cooking Instructions
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Step 1
Wash the vegetables. Halve the
Zucchini (1)
lengthwise and then cut into approximately. 1 centimeter thick slices. Peel the
Eggplant (1)
in strips, quarter lengthways and cut into approximately 1 centimeter thick slices. Halve and deseed the
Peperoni (1)
, then cut into approximately 1 centimeter thick strips.
Step 2
Toss the vegetables in the
Olive Oil (30 mL)
in a bowl. Peel and crush the
Salt (2 g)
Season the vegetables with
Pfeffer (to taste)
and
Garlic (1 clove)
.
Step 3
Line a baking tray with baking paper and spread the vegetables over it. Put the baking tray into the cold cooking space. Bake.
Step 4
Grill-forced convection 250°C for 15 Mins
Step 6
Cut the
Cherry Tomatoes (150 g)
in half.
Step 7
Take the vegetables out of the cooking space and stir a little. Add the cherry tomatoes.
Step 8
Put the baking tray back into the hot cooking space. Continue to bake.
Step 10
Grill-forced convection 250°C for 10 Mins
Step 11
Cook the
Pasta (500 g)
in salted water until al dente according to the instructions on the packet. Add the
Arugula (50 g)
to the cooking noodles during the last 2 minutes.
Step 12
Drain the noodles and return to the pan.
Step 13
Add the grilled vegetables and
Olive Oil (45 mL)
and mix everything together well. Arrange on plates.
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