Fettuccine with Grilled Summer Vegetables

• 4 large garlic cloves skewered, unpeeled
• 2 each green bell peppers quartered
• 1 each sweet red bell peppers quartered
• 1 each eggplant sliced
• 1 large red onion
• 2 large zucchini sliced
• 8 large italian plum (roma) tomatoes halved
• 1/4 cup olive oil
• 2 teaspoons salt divided
• 13 cup basil chopped
• 1/2 teaspoon thyme fresh, chopped
• 1/2 teaspoon black pepper freshly ground
• 1 pound pasta, fettuccine cooked

1. Heat grill.
2. Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil, sprinkle with salt.
3. Grill garlic 10 to 20 minutes, bell peppers 12 to 15 minutes, eggplant 10 to 12 minutes, onion 8 to 12 minutes, zucchini and tomatoes 5 to 10 minutes, over medium-hot heat, turning occasionally, until vegetables are tender.
4. Remove garlic from skin and mash with fork; set aside.
5. Cool and peel bell peppers.
6. Cut bell peppers and remaining grilled vegetables into bite-size piec es.
7. Toss all the vegetables in a large serving bowl with basil, thyme, remaini ng 1 teaspoon salt, pepper and mashed garlic.
8. Toss with hot pasta.

garlic, green bell peppers, sweet red bell peppers, red onion, zucchini, italian plum, olive oil, salt, basil, thyme, black pepper, pasta

Taken from recipeland.com/recipe/v/fettuccine-grilled-summer-veget-40703 (may not work)