Fettuccine with Grilled Summer Vegetables
4 large cloves garlic, skewered, unpeeled
2 green bell peppers, quartered
1 red bell pepper, quartered
1 eggplant (1 1/2 pounds), sliced lengthwise 1/2-inch thick
1 large red onion, sliced 1/2-inch thick
2 large zucchini (1 pound), 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
1/2 teaspoon freshly ground pepper
1 pound fettuccine, cooked according to package directions
Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon salt.
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.
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, pepper and mashed garlic. Toss with hot pasta.
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