Fettuccine with Grilled Summer Vegetables
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes0
Serves:
6
Ingredients
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4 largegarlic cloves, skewered unpeeled
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2green bell peppers, quartered
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1red bell pepper, quartered
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1eggplant, sliced lengthwise
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1onion, sliced 1/4 inch thick
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2 largezucchinis, sliced lengthwise
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8 largeplum tomatoes, halved lengthwise
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1/4 colive oil
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2 tspsalt, divided
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1/3 cbasil, fresh chopped
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1/2 tspthyme, fresh chopped
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1 lbfettuccine, cooked according to package directions
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1/2 tspfreshly ground black pepper
How to Make Fettuccine with Grilled Summer Vegetables
- Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon 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 pieces.
- Toss all the vegetables in a large serving bowl with basil, thyme, remaining 1 teaspoon salt, pepper and mashed garlic.
- Toss with hot pasta.
- Makes 6 servings.
