Grilled Veggie Fettuccine Salad Recipe

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Grilled Veggie Fettuccine Salad Recipe

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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
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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 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.
Originally published as Grilled Veggie Fettuccine Salad in Healthy Cooking

Nutritional Facts

1 cup: 184 calories, 3g fat (1g saturated fat), 0 cholesterol, 215mg sodium, 34g carbohydrate (5g sugars, 4g fiber), 6g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1/2 fat.

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  • 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
  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.
Originally published as Grilled Veggie Fettuccine Salad in Healthy Cooking

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