Fettuccine with Grilled Summer Vegetables

Name: Fettuccine with Grilled Summer Vegetables
Yield: 6
Cuisine: Italian
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 c olive oil; 2 tsp salt, divided; 1/3 c basil, fresh chopped; 1/2 tsp thyme, fresh chopped; 1 lb fettuccine, cooked according to package directions; 1/2 tsp freshly ground black pepper

Fettuccine With Grilled Summer Vegetables Recipe

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By Just A Pinch KitchenCrew

Rating:

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Serves:

Ingredients

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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 c

olive oil
2 tsp

salt, divided
1/3 c

basil, fresh chopped
1/2 tsp

thyme, fresh chopped
1 lb

fettuccine, cooked according to package directions
1/2 tsp

freshly ground black pepper

How to Make Fettuccine with Grilled Summer Vegetables

Step-by-Step

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.