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1
In a bowl combine basil, feta cheese, pine nuts, garlic, jalapeno pepper & lemon peel.
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2
Set aside.
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3
Prepare spaghetti/fettuccine noodles according to package directions.
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4
Drain.
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5
Toss pasta with olive oil, lemon juice & salt.
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6
Cover and keep warm.
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7
Meanwhile, prepare vegetables.
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8
If using leeks, trim root end & tough green leaves; halve leeks lengthwise & wash thoroughly.
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9
If using onions, cut into 3/4-inch slices.
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10
If using eggplant, peel if desired, & cut into 3/4-inch slices.
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11
If using zucchini, halve lengthwise.
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12
Brush vegetables with olive oil or cooking oil.
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13
Heat a nonstick or well-seasoned grill pan on stovetop over medium heat until hot.
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14
Add half the eggplant, onions & tomatoes to grill pan; grill about 5 minutes per side or until brown and tender.
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15
Repeat with remaining vegetables.
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16
Cut vegetables into bite-size chunks.
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17
On a large platter, swirl pasta with a fork to make a large nest, or divide pasta among 4 plates.
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18
Transfer vegetable mixture from cutting board to pasta nests.
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19
Sprinkle feta mixture over all.
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20
For tabletop grill:.
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21
Preheat grill according to manufacturers directions.
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22
Grill leeks or onions, eggplant, and tomato slices on grill until eggplant and onion are tender and tomato is heated through.
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23
If using a covered grill, close lid.
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24
For covered grill:
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25
allow 5 to 6 minutes for leeks, 4 to 5 minutes for eggplant and onion & 2 to 3 minutes for tomatoes.
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26
For open grill:.
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27
allow 12 to 14 minutes for leeks, 8 to 10 minutes for eggplant, and 4 to 5 minutes for tomatoes, turning once.
