Fettuccine With Grilled Summer Vegetables Recipe

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Fettuccine with Grilled Summer Vegetables

Kitchen Crew


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4 large
garlic cloves, skewered unpeeled
green bell peppers, quartered
red bell pepper, quartered
eggplant, sliced lengthwise
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


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

About this Recipe

Course/Dish: Pasta, Vegetables, Pasta Sides
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy