Grilled Veggie Fettuccine Salad Recipe

Name: Grilled Veggie Fettuccine Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces uncooked fettuccine; 1 large green pepper; 1 large sweet red pepper; 1 small eggplant, peeled and cut into 3/4-inch-thick slices; 3 onion slices (3/4 inch thick); Cooking spray; 1 medium tomato, chopped; 2 tablespoons balsamic vinegar; 1 tablespoon olive oil; 1 garlic clove, minced; 1 teaspoon Italian seasoning; 1 teaspoon minced fresh parsley; 1/2 teaspoon salt; 1/2 teaspoon dried rosemary, crushed; 1/2 teaspoon coarsely ground pepper

Servings: persons

8 ounces uncooked fettuccine
1 large green pepper
1 large sweet red pepper
1 small eggplant, peeled and cut into 3/4-inch-thick slices
3 onion slices (3/4 inch thick)
Cooking spray
1 medium tomato, chopped
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1 garlic clove, minced
1 teaspoon Italian seasoning
1 teaspoon minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon coarsely ground pepper

1
Cook fettuccine according to package directions. Cut ends off of peppers, then cut lengthwise into quarters. Coat eggplant and onion slices on both sides with cooking spray.
2
Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill the vegetables, covered, over medium heat for 4-5 minutes on each side or until crisp-tender. Cool slightly; cut into bite-size pieces.
3
Drain fettuccine and rinse in cold water. Transfer to a large bowl; add grilled vegetables and tomato. In a small bowl, whisk the remaining ingredients; pour over fettuccine mixture and toss to coat. Refrigerate until serving.

126

kcal

Calories

Fat

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.

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 8 ounces uncooked fettuccine, 1 large green pepper, 1 large sweet red pepper, 1 small eggplant, peeled and cut into 3/4-inch-thick slices, and more.

Yes, Grilled Veggie Fettuccine Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Veggie Fettuccine Salad

How did you like this recipe?

Frequently Asked Questions