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Grilled Veggie Fettuccine Salad

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

6 ServingsPrep: 20 min. Cook: 20 min.

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

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

2 of 2

Grilled Veggie Fettuccine Salad (continued)

Directions (continued)

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: 1 cup equals 184 calories, 3 g fat (1 g saturated fat), 0 cholesterol, 215 mg sodium, 34 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.