Fettuccine with Grilled Summer Vegetables

Fettuccine with grilled summer vegetables is peak farmers market cooking. Every vegetable goes over live fire first, picking up char and smoke, then gets chopped and tossed with basil, thyme, and mashed roasted garlic into a warm vegetable relish that clings to hot fettuccine like a sauce.

The key is knowing each vegetable’s grill time. Eggplant takes 10 to 12 minutes, zucchini and tomatoes only 5 to 10, and whole unpeeled garlic cloves (skewered so they don’t fall through the grates) need a slow 15 to 20 to turn sweet and spreadable inside.

Roasting the bell peppers and cooling them in a covered bowl lets the skins slip off cleanly, leaving behind silky, smoky flesh. The mashed grilled garlic acts like a chef-style sauce base that coats everything.

Chef Tips

• Grill over medium-hot coals, not screaming hot. You want char without incinerating thin veg like tomatoes.
• Use Roma tomatoes or any meaty plum variety. Heirlooms collapse into mush.
• Let the grilled vegetables cool slightly before chopping, hot veg leak juice and dilute the flavors.
• Reserve a cup of pasta water to loosen the toss if it looks dry.

Variations

• Finish with crumbled feta, fresh mozzarella, or shaved Parmesan for a cheesy finish.
• Stir in grilled chicken or shrimp for a main course with protein.
• Swap fettuccine for orecchiette or penne if you prefer shapes that catch the chopped vegetables.