Noodles with a sauce of grilled vegetables

Ingredients for 4 servings:

• 1 small bell pepper(s), red
• 1 small zucchini
• 1 small eggplant(s)
• 1 onion(s)
• 2 large tomatoes
• 2 garlic cloves
• 3 tbsp Parmesan, grated
• 150 ml cream
• e.g. salt and pepper
• possibly oil for frying
• possibly paprika powder, smoked
• 500 g pasta
• some grated Parmesan cheese for serving

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Grilled or pan-fried version

For the grilled version, clean and quarter the peppers, cut the zucchini and eggplant into strips. Halve the onion and roast the prepared vegetables on the grill. Then let the vegetables cool slightly and cut into fine cubes. For the pan-fried version, clean the vegetables and immediately cut them into fine cubes. Roast the cubes in a grill pan with oil at high temperature. Make a cross-shaped cut in the tops of the tomatoes and pour hot water over them in a bowl. Let the tomatoes sit for a short time until the skin starts to peel off. Remove the tomatoes, peel off the skin and roughly dice the flesh. Add the grilled, chopped vegetables to a hot pan with oil or leave the fried vegetables there. Add the diced garlic and braise gently. Add the tomatoes, cream and Parmesan and let them reduce. Season the vegetables with salt and pepper. If you like, you can also add a little smoked paprika to enhance the grilled flavor. Meanwhile, cook the pasta in salted water according to the package instructions. When it’s done, drain the pasta, add it to the sauce in the pan, and toss well. Enjoy the dish with Parmesan cheese.