Grilled autumn vegetables

Preheated oven to 200° C. Clean the vegetables. Cut the pumpkin into pieces, the onions into wedges, the carrot into slices and the celeriac into cubes. Mix oil and pepper through the vegetables. Place them on a baking tray (with baking paper). Grill the vegetables in the hot oven for 25-30 minutes. Turn them once halfway through. Scrub the orange and grate some of the peel. Squeeze the orange. Halve the avocado, remove the pit. Puree the pulp with the orange juice and some zest into a dressing. Roughly chop the hazelnuts. Toast the hazelnuts in a dry frying pan until golden brown. Divide the vegetables among four plates, spoon the dressing on top and sprinkle the hazelnuts on top.