540g Hakubaku soba noodles
1 large Eggplant (sliced lengthwise 1cm thick)
1 of each Green, yellow & red bell pepper (de-seeded & quartered)
1 large Red onion (sliced)
2 large Zucchini (sliced lengthwise 1/2cm thick)
8 Roma tomatoes (halved lengthwise)
4 large cloves Garlic (do not peel)
1/4 cup Olive oil
1/3 cup Fresh basil (chopped)
1/2 tsp Fresh thyme (chopped)
1/2 tsp Freshly ground black pepper
Grilled Vegetables with Fresh Herbs and Soba Noodles
STEP ONE:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then set aside keeping warm.
STEP TWO:GRILLING THE VEGETABLES
Heat grill (medium to high heat)
Coat the vegetables and garlic with the olive oil (place garlic on a skewer for ease of handling). Sprinkle with 1 tsp of the salt.
Because each vegetable takes a different time to cook you will need to start by placing the garlic cloves on the hot grill first.
After 5 minutes add the bell peppers.
After 3 minutes add the eggplant and onion.
After 3 minutes add the zucchini and tomatoes.
Cook until vegetables are tender.
Remove skin from garlic and also the bell peppers (cool slightly first).
Mash the garlic (with a fork).
Cut all vegetables into bite-sized pieaces.
Into a large serving bowl, place all the vegetables along with the basil, thyme, pepper, the remaining salt and the mashed garlic, then gently toss to combine.
Toss in the warm soba noodles and serve.