GRILLED VEGGIE FETTUCCINE SALAD

Grilled Veggie Fettuccine Salad image

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

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 15

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

Steps:

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.

Nutrition Facts : Calories 184 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 215mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges