Fettuccine with Grilled Summer Vegetables
Yield
6 servingsPrep
10 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
garlic cloves
skewered, unpeeled |
*
|
| 2 | each |
green bell peppers
quartered |
|
| 1 | each |
sweet red bell peppers
quartered |
|
| 1 | each |
eggplant
sliced |
*
|
| 1 | large |
red onion
|
|
| 2 | large |
zucchini
sliced |
|
| 8 | large |
italian plum (roma) tomatoes
halved |
|
| ¼ | cup |
olive oil
|
|
| 2 | teaspoons |
salt
divided |
|
| ⅓ | cup |
basil
chopped |
*
|
| ½ | teaspoon |
thyme
fresh, chopped |
*
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| 1 | pound |
pasta, fettuccine
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
garlic cloves
skewered, unpeeled |
*
|
| 2 | each |
green bell peppers
quartered |
|
| 1 | each |
sweet red bell peppers
quartered |
|
| 1 | each |
eggplant
sliced |
*
|
| 1 | large |
red onion
|
|
| 2 | large |
zucchini
sliced |
|
| 8 | large |
italian plum (roma) tomatoes
halved |
|
| 59 | ml |
olive oil
|
|
| 1E+1 | ml |
salt
divided |
|
| 79 | ml |
basil
chopped |
*
|
| 2.5 | ml |
thyme
fresh, chopped |
*
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 453.6 | g |
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.
