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fettuccine with grilled summer vegetables

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yield 6 serving(s)

Ingredients For fettuccine with grilled summer vegetables

  • 4 lg
    garlic cloves, skewered unpeeled
  • 1 lb
    fettuccine, cooked according to package directions
  • 1/2 tsp
    thyme, fresh chopped
  • 1/3 c
    basil, fresh chopped
  • 2 tsp
    salt, divided
  • 1/4 c
    olive oil
  • 8 lg
    plum tomatoes, halved lengthwise
  • 2 lg
    zucchinis, sliced lengthwise
  • 1
    onion, sliced 1/4 inch thick
  • 1
    eggplant, sliced lengthwise
  • 1
    red bell pepper, quartered
  • 2
    green bell peppers, quartered
  • 1/2 tsp
    freshly ground black pepper

How To Make fettuccine with grilled summer vegetables

  • 1
    Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon salt.
  • 2
    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.
  • 3
    Remove garlic from skin and mash with fork; set aside.
  • 4
    Cool and peel bell peppers.
  • 5
    Cut bell peppers and remaining grilled vegetables into bite-size pieces.
  • 6
    Toss all the vegetables in a large serving bowl with basil, thyme, remaining 1 teaspoon salt, pepper and mashed garlic.
  • 7
    Toss with hot pasta.
  • 8
    Makes 6 servings.
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Categories & Tags for Fettuccine with Grilled Summer Vegetables:

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