Directions:
- Cook fettuccine according to package directions. 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 235.32 Kcal (985 kJ) | ||
| Calories from fat | 34.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.87g | 6% | |
|---|---|---|---|
| Cholesterol | 35.53mg | 12% | |
| Sodium | 209.98mg | 9% | |
| Potassium | 369.32mg | 8% | |
| Total Carbs | 43.14g | 14% | |
| Sugars | 8.01g | 32% | |
| Dietary Fiber | 5.59g | 22% | |
| Protein | 7.81g | 16% | |
| Vitamin C | 63.1mg | 105% | |
| Iron | 1.3mg | 7% | |
| Calcium | 33.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 108.21 Kcal (453 kJ) | ||
| Calories from fat | 16.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.78g | 6% | |
|---|---|---|---|
| Cholesterol | 16.34mg | 12% | |
| Sodium | 96.56mg | 9% | |
| Potassium | 169.83mg | 8% | |
| Total Carbs | 19.84g | 14% | |
| Sugars | 3.68g | 32% | |
| Dietary Fiber | 2.57g | 22% | |
| Protein | 3.59g | 16% | |
| Vitamin C | 29mg | 105% | |
| Iron | 0.6mg | 7% | |
| Calcium | 15.4mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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