Grilled Veggie Fettuccine Salad

• 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.

fettuccine, green pepper, sweet red pepper, eggplant, onion, cooking spray, tomato, balsamic vinegar, olive oil, garlic, italian seasoning, parsley, salt, rosemary, ground pepper

Taken from www.tasteofhome.com/recipes/grilled-veggie-fettuccine-salad/ (may not work)