Fettuccine with Grilled Summer Vegetables

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.