Fettuccine with Grilled Summer Vegetables Recipe

Name: Fettuccine with Grilled Summer Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large garlic cloves skewered, unpeeled; 2 each green bell peppers quartered; 1 each sweet red bell peppers quartered; 1 each eggplant sliced; 1 large red onion; 2 large zucchini sliced; 8 large italian plum (roma) tomatoes halved; 1/4 cup olive oil; 2 teaspoons salt divided; ⅓ cup basil chopped; 1/2 teaspoon thyme fresh, chopped; 1/2 teaspoon black pepper freshly ground; 1 pound pasta, fettuccine cooked

Servings: persons

4 large garlic cloves skewered, unpeeled
2 each green bell peppers quartered
1 each sweet red bell peppers quartered
1 each eggplant sliced
1 large red onion
2 large zucchini sliced
8 large italian plum (roma) tomatoes halved
1/4 cup olive oil
2 teaspoons salt divided
⅓ cup basil chopped
1/2 teaspoon thyme fresh, chopped
1/2 teaspoon black pepper freshly ground
1 pound pasta, fettuccine cooked

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

792

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 13 ingredients. The key ingredients include: 4 large garlic cloves skewered, unpeeled, 2 each green bell peppers quartered, 1 each sweet red bell peppers quartered, 1 each eggplant sliced, and more.

Yes, Fettuccine with Grilled Summer Vegetables 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.

Fettuccine with Grilled Summer Vegetables

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