[Fettuccini with Grilled Veggies and Goat Cheese]
Source: Times Colonist
Ingredients
- 1 medium eggplant, ends trimmed, cut in half lengthwise
- 4 baby zucchini
- 3-4 medium tomatoes
- 9 ounce package fresh fettuccine
- olive oil
- salt and pepper
- ½ cloves garlic, minced
- 4 ounce goat cheese
Directions
1. Preheat a well oiled grill on high. |
2. Bring a large saucepan of lightly salted water to a boil. |
3. Lower the grill to medium heat. Place the eggplnat halves, cut side down on the grill and close the lid. Cook for 3 to 5 minutes or until cut side is lightly browned. Flip the eggplant halves. |
4. Place whole zucchini and tomatoes on the grill and close the lid. Grill 5 minutes or unit zucchini are soft and tomatoes are lightly browned. Remove all vegetables from the grill and set aside. |
5. Cook the fettuccine according to package directions - drain and transfer to large serving bowl. |
6. Toss with olive oil, garlic and salt and pepper to taste. |
7. Use your hands to crush the tomatoes over the pasta. Cut the eggplant and zuccini into medium chunks and add to the pasta. Toss lightly, then crumble goat chees over the pasta and vegetables. |
[ Back to top ]
Categories
Vegetarian[ Back to top ]
