Step 1: Insert stainless steel GN 150mm filled with water into the combi oven, press combi mode on Retigo combi oven on 200°C for about 14 minutes.
After the preheating instert salt and the pasta into the hot water. When the pasta is tender, strain the water from the GN container through a sieve and leave to cool down naturally.
Step 2: Set the combi oven on hot air mode 190°C for 20 minutes. After preheating insert enamelled GN container 20mm with peppers inside the combi oven.
After the peppers are roasted (the skin must be very dark, almost burnt), cover the GN container with a lid.
Step 3: Set the combi oven on hot air mode 0% 220°C for 8 minutes.
Slice courgettes and aubergine into 6-8mm thin slices and place them on Retigo grill GN container.