Master chef
Utensils
Apron
baking paper
Baking tray
Bowl
Colander
Measuring cup
Oven mitts
Pan
Paring knife
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
To prepare
Halve the courgettes lengthwise, cut the courgettes and the aubergines into approx. 1 cm slices. Cut the tomatoes in half lengthwise.
Vegetables
Place the vegetables in a bowl, add the oil and salt, mix, then spread onto a baking tray lined with baking paper.
To cook
Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove, allow to cool slightly.
Pasta
Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 100 ml of the cooking water, set aside. Rinse the pasta with cold water, drain and return to the pan.
Dressing
Add the mustard, balsamic and oil to the reserved cooking water, mix well. Pour the dressing over the pasta, mix, season.
Salad
Tear off the parsley leaves, chop finely. Add the herbs to the pasta along with the parmesan and vegetables, mix.
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