Fettuccine with Grilled Summer Vegetables

1 hours Prep: 10 minutes Cook: 45 minutes

451 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

4	large	garlic cloves	skewered, unpeeled
2	each	green bell peppers	quartered
1	each	sweet red bell pepper	quartered
1	each	eggplant	sliced
1	large	red onion
2	large	zucchini	sliced
8	large	italian plum (roma) tomatoes	halved
1/4	cup	olive oil
2	teaspoons	salt	divided
1/3	cup	basil	chopped
1/2	teaspoon	thyme	fresh, chopped
1/2	teaspoon	black pepper	freshly ground
1	pound	pasta, fettuccine	cooked

Directions

Heat grill.

Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil, sprinkle with salt.

Grill garlic 10 to 20 minutes, bell peppers 12 to 15 minutes, eggplant 10 to 12 minutes, onion 8 to 12 minutes, zucchini and tomatoes 5 to 10 minutes, over medium-hot heat, turning occasionally, until vegetables are tender.

Remove garlic from skin and mash with fork; set aside.

Cool and peel bell peppers.

Cut bell peppers and remaining grilled vegetables into bite-size piec es.

Toss all the vegetables in a large serving bowl with basil, thyme, remaini ng 1 teaspoon salt, pepper and mashed garlic.

Toss with hot pasta.

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Nutrition Facts

Serving Size 552g

Amount per Serving

Calories 451 22% of calories from fat

	% Daily Value*
Total Fat 11.0g	17%
Saturated Fat 2.0g	8%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 820mg	34%
Total Carbohydrate 77.0g	26%
Dietary Fiber 8.0g	33%
Sugars 15.0g
Protein 14.0g	29%

Vitamin A	60%		Vitamin C	182%
Calcium	7%		Iron	22%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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