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How To make Fettuccine with Grilled Summer Vegetables

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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 piec es. Toss all the vegetables in a large serving bowl with basil, thyme, remaini ng 1 teaspoon salt, pepper and mashed garlic. Toss with hot pasta. Makes 6 se rvings.
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