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fettuccine with grilled summer vegetables

45 Pinches
member avatar Member Submitted Recipe
prep time
cook time
method ---
yield 6 serving(s)

Ingredients

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

How To Make fettuccine with grilled summer vegetables

  • Step 1
    Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon salt.
  • Step 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.
  • Step 3
    Remove garlic from skin and mash with fork; set aside.
  • Step 4
    Cool and peel bell peppers.
  • Step 5
    Cut bell peppers and remaining grilled vegetables into bite-size pieces.
  • Step 6
    Toss all the vegetables in a large serving bowl with basil, thyme, remaining 1 teaspoon salt, pepper and mashed garlic.
  • Step 7
    Toss with hot pasta.
  • Step 8
    Makes 6 servings.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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