Low-Fat & Luscious Vegetarian

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* Exported from MasterCook *

 

Fettuccine With Grilled Vegetables

 

Recipe By : BH & G Low-Fat & Luscious Vegetarian, page 149

Serving Size : 4 Preparation Time :0:00

Categories : Grilling Main Dishes, Vegetarian

Pasta, Couscous, Etc. Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 small eggplant -- peeled

and cut into 1-inch pieces

2 large fresh portobello mushrooms -- stems removed,

cut into 1/2-inch pieces

1 large green sweet pepper

cut into 1-inch pieces

1/2 cup dry white

1/4 cup Water

2 teaspoons instant vegetable bouillon granules

1 tablespoon cornstarch

1 tablespoon snipped fresh basil

OR 1 teaspoon dried basil -- crushed

2 teaspoons snipped fresh savory

OR 1/4 teaspoon dried savory -- crushed

2 teaspoons snipped fresh thyme

OR 1/2 teaspoon dried thyme -- crushed

8 ounces packaged dried spinach fettuccine

OR plain fettuccine

1 small tomato -- chopped (1/2 cup)

1/2 cup shredded reduced-far mozzarella cheese -- (2 ounces)

2 tablespoons finely shredded Parmesan cheese

1/4 teaspoon freshly ground black pepper

 

If you are using wooden skewers, soak them in water overnight to prevent

them from burning on the hot grill. For an eye-catching presentation,

arrange the grilled vegetables over a combination of plain and spinach

fettuccine.

 

Thread the eggplant cubes, mushroom pieces, and sweet pepper pieces

alternately onto eight 12-inch-long skewers; set aside.

 

For sauce, in a saucepan combine wine, water, bouillon granules,

cornstarch, basil, savory, and thyme. Bring to boiling; reduce heat. Cook

and stir until thickened and bubbly; cook and stir for 1 minute more. Keep

warm.

 

Brush kabobs with 1 to 2 tablespoons sauce. Grill kabobs on the rack of an

uncovered grill directly over medium coals for 8 to 10 minutes or until

vegetables are just tender, turning once. (Or, to broil kabobs, spray an

unheated broiler pan with nonstick coating. Place the kabobs on broiler

pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until

vegetables are crisp- tender, turning once.) Meanwhile, cook pasta

according to package directions, except omit any oil or salt. Drain and

keep warm.

 

To serve, toss pasta with remaining wine sauce -and arrange on 4 dinner

plates. Slide the vegetables from skewers onto each serving of

pasta. Sprinkle each serving with chopped tomato, mozzarella cheese,

Parmesan cheese, and black pepper. Makes 4 main-dish servings.

 

Start to finish: 30 minutes.

 

354 Calories; 5 G Total fat; 2 G Saturated fat; 10 MG Cholesterol; 583 MG

Sodium; 58 G Carbohydrate; 3 G Fiber; 16 G Protein. Exchanges: 3 starch, 2

vegetable, 1 lean meat.

 

 

 

 

 

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