Grilled Veggie Fettuccine Salad |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my mother's favorite meatless meal. It is great either as a side dish for dinner or the main course for lunch. It is so colorful and is also delicious.Mary Ann Dell, Phoenixville, Pennsylvania Ingredients:
8 ounces uncooked fettuccine |
1 large green pepper |
1 large sweet red pepper |
1 small eggplant, peeled and cut into 3/4-inch-thick slices |
3 onion slices (3/4 inch thick) |
cooking spray |
1 medium tomato, chopped |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil |
1 garlic clove, minced |
1 teaspoon italian seasoning |
1 teaspoon minced fresh parsley |
1/2 teaspoon salt |
1/2 teaspoon dried rosemary, crushed |
1/2 teaspoon coarsely ground pepper |
Directions:
1. 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.
2. 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.
3. 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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