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.

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Fettuccine with Grilled Summer Vegetables

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions