pasta - Fettucine with Grilled Summer Vegetables

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* Exported from MasterCook *

 

Fettuccine with Grilled Summer Vegetables

 

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Serving Size : 0 Preparation Time :0:00

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Amount Measure Ingredient -- Preparation Method

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4 large garlic cloves -- skewered, unpeeled

2 green bell peppers -- quartered

1 red bell pepper -- quartered

1 eggplant -- sliced lengthwise, 1/2-inch thick

1 large red onion -- sliced 1/2-inch thick

2 large zucchini -- 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

 

1. Heat grill.

 

2. 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.

 

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, pepper and mashed garlic. Toss with hot pasta. Makes

6 servings.

 

Prep time: 15 minutes

Cooking time: 10 to 20 minutes

Degree of difficulty: Easy

Low-fat

 

 

 

Source:

" http://vegetarian.about.com/library/grill/blgrfettveg.htm "

 

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Per Serving (excluding unknown items): 937 Calories; 58g Fat (51.3% calories

from fat); 20g Protein; 104g Carbohydrate; 32g Dietary Fiber; 0mg Cholesterol;

4349mg Sodium. Exchanges: 0 Grain(Starch); 19 Vegetable; 11 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0