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Fettuccine with Grilled Summer Vegetables

Makes: 6  servings Prep 25 mins Grill 12 mins


  • 4 large garlic cloves, skewered, unpeeled
  • 2 green bell peppers, quartered
  • 1 red bell pepper, quartered
  • 1 eggplant (1-1/2 lbs.), sliced lengthwise 1/2-inch thick
  • 1 large red onion, sliced 1/2-inch thick
  • 2 large zucchini (1 lb.), sliced lengthwise 1/4-inch thick
  • 8 large plum tomatoes, halved lengthwise
  • 1/4 cup  olive oil
  • 2 teaspoons  salt, divided
  • 1/3 cup  chopped fresh basil
  • 1/2 teaspoon  chopped fresh thyme or 1/4 teaspoon dried thyme
  • 1 pound  dried fettuccine, cooked according to package directions
  • 1/2 teaspoon  freshly ground black pepper


1. Heat grill.

2. Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon of the salt. Grill vegetables over medium-hot* heat, turning occasionally, until vegetables are tender. (Allow 10 to 20 minutes for garlic, 12 to 15 minutes for bell peppers, 10 to 12 minutes for eggplant, 8 to 12 minutes for onion and 5 to 10 minutes for zucchini and tomatoes.)

3. Remove garlic from skin and mash with fork; set aside. Cool and peel bell peppers. Cut bell peppers and remaining grilled vegetables into bite-size pieces. Toss all the vegetables in a large serving bowl with basil, thyme, remaining 1 teaspoon salt, black pepper and mashed garlic. Toss with hot pasta. Makes 6 servings.


  • To test for medium-hot heat, you should be able to hold your hand over the coals at the height of the food for 3 seconds before you have to pull away.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)455,
  • Fat, total(g)13,
  • chol.(mg)72,
  • sat. fat(g)2,
  • carb.(g)74,
  • pro.(g)14,
  • sodium(mg)768,
  • Percent Daily Values are based on a 2,000 calorie diet