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Grilled Veggie Fettuccine Salad

 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.


  • 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


  • 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.
Nutritional 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.