Fettuccine with Grilled Summer Vegetables

Main Ingredient: Noodles and Pastas Eggplant Tomatoes
Preparation: Barbecue
Yield:

Fettuccine with Grilled Summer Vegetables ingredients

4 large garlic cloves -- skewered, unpeeled
2 green bell peppers -- quartered
1 red bell pepper -- quartered
1 eggplant -- sliced lengthwise 1/2-Inch Thick
1 large red onion -- sliced 1/2-inch thick
2 large zucchini -- sliced lengthwise
-- 1/4-inch thick
8 large plum tomatoes -- halved lengthwise
1⁄4 c olive oil
2 t salt -- divided
1⁄3 c Chopped fresh basil
1⁄2 t chopped fresh thyme or 1/4 teaspoon dried
1⁄2 t Fresh ground pepper
1 lb fettuccine -- cooked according to package directions

Cooking Fettuccine with Grilled Summer Vegetables

1. 2. Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon salt.
2. Grilli garlic 10 to 20 minutes, bell pepper s 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. 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 piec es. Tossi all the vegetables in a large serving bowl with basil, thyme, remaini ng 1 teaspoon salt, pepper and mashed garlic.
6. Toss with hot pasta.
7. Makes 6 se rvings.
8. Everything's coming up veggies now—so why not take advantage.
9. Grill up a bunch and toss with fettuccine or your favorite pasta.
10. Prep time: 15 minutes Cooking time: 10 to 20 minutes Degree of difficulty: easy Low-fat.