Fettuccine With Grilled Summer Vegetables Recipe

4 large garlic cloves -- skewered, unpeeled

2 green bell peppers -- quartered

1 red bell pepper -- quartered

1 eggplant -- sliced lengthwise

-- 1/2-inch thick 1 large red onion -- sliced 1/2-inch

-- thick 2 large zucchini -- sliced lengthwise

-- 1/4-inch thick 8 large plum tomatoes -- halved lengthwise

1/4 cup olive oil

2 teaspoons salt -- divided

1/3 cup chopped fresh basil

1/2 teaspoon chopped fresh thyme or 1/4 teaspoon dried

1/2 teaspoon freshly ground pepper

1 pound fettuccine -- cooked according to

-- package directions

1. Heat grill.

2. Brush garlic, bell peppers, eggplant, onion, zucchini and tomatoes with oil and sprinkle with 1 teaspoon salt. Grill garlic 10 to 20 minutes, bell pepper s 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.

3. Remove garlic from skin and mash with fork; set aside. Cool and peel bell peppers. Cut bell peppers and remaining grilled vegetables into bite-size pieces. Toss all the vegetables in a large serving bowl with basil, thyme, remaining 1 teaspoon salt, pepper and mashed garlic. Toss with hot pasta. Makes 6 servings.