Ingredients Jump to Instructions ↓

  1. 8 ounces uncooked fettuccine

  2. 1 large green pepper

  3. 1 large sweet red pepper

  4. 1 small eggplant, peeled and cut into 3/4-inch-thick slices

  5. 3 onion slices (3/4 inch thick) Cooking spray

  6. 1 medium tomato, chopped

  7. 2 tablespoons balsamic vinegar

  8. 1 tablespoon olive oil

  9. 1 garlic clove, minced

  10. 1 teaspoon Italian seasoning

  11. 1 teaspoon minced fresh parsley

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon dried rosemary, crushed

  14. 1/2 teaspoon coarsely ground pepper

Instructions Jump to Ingredients ↑

  1. Cook fettuccine according to package directions. Coat grill rack with cooking spray before starting the grill. Cut ends off of peppers, then cut lengthwise into quarters. Coat eggplant and onion slices on both sides with cooking spray. 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. 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. Yield: 6 servings.


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