Brown Rice Fettuccine with Grilled Zucchini, Eggpla

Name: Brown Rice Fettuccine with Grilled Zucchini, Eggplant, and Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 zucchini, trimmed and quartered lengthwise (1 1/4 lb.); 3 Japanese eggplants, trimmed and quartered lengthwise ( 3/4 lb.); 1 large red bell pepper, cut into 1/2-inch-wide strips; 2 Tbs. olive oil; 2 Tbs. white balsamic vinegar; 3 cup torn fresh basil leaves; 3 cup torn fresh mint leaves; 3 cloves garlic, minced (1 Tbs.); 8 oz. brown rice fettuccine; 2 oz. feta cheese, coarsely crumbled; 2 green onions, thinly sliced

Servings: persons

3 zucchini, trimmed and quartered lengthwise (1 1/4 lb.)
3 Japanese eggplants, trimmed and quartered lengthwise ( 3/4 lb.)
1 large red bell pepper, cut into 1/2-inch-wide strips
2 Tbs. olive oil
2 Tbs. white balsamic vinegar
3 cup torn fresh basil leaves
3 cup torn fresh mint leaves
3 cloves garlic, minced (1 Tbs.)
8 oz. brown rice fettuccine
2 oz. feta cheese, coarsely crumbled
2 green onions, thinly sliced

1
Heat grill to medium-high heat.
2
Coat zucchini, eggplants, and bell pepper with cooking spray.
3
Season with salt and pepper.
4
Grill 8 minutes, or until tender and slightly charred, turning once.
5
Transfer vegetables to work surface, and cut crosswise into 1/2-inch pieces.
6
Toss with olive oil, vinegar, basil, mint, and garlic; set aside.
7
Meanwhile, cook fettuccine in large pot of boiling salted water according to package directions until al dente, stirring often to prevent sticking.
8
Drain.
9
Add fettuccine, feta, and green onions to zucchini mixture, and toss to coat.
10
Season with salt and pepper.

814

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 zucchini, trimmed and quartered lengthwise (1 1/4 lb.), 3 Japanese eggplants, trimmed and quartered lengthwise ( 3/4 lb.), 1 large red bell pepper, cut into 1/2-inch-wide strips, 2 Tbs. olive oil, and more.

Yes, Brown Rice Fettuccine with Grilled Zucchini, Eggplant, and Feta falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brown Rice Fettuccine with Grilled Zucchini, Eggplant, and Feta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions