Fettuccine with Grilled Vegetables
1 small eggplant peeled and cut into 1-inch pieces
If you are using wooden skewers, soak them in water overnight to prevent them from burning on the hot grill. For an eye-catching presentation, arrange the grilled vegetables over a combination of plain and spinach fettuccine.
2 large fresh portobello mushrooms stems removed, cut into 1/2-inch pieces
1 large green sweet pepper cut into 1-inch pieces
1/2 cup dry white
1/4 cup water
2 teaspoons instant vegetable bouillon granules
1 tablespoon cornstarch
1 tablespoon snipped fresh basil OR 1 teaspoon dried basil crushed
2 teaspoons snipped fresh savory OR 1/4 teaspoon dried savory crushed
2 teaspoons snipped fresh thyme OR 1/2 teaspoon dried thyme crushed
8 ounces packaged dried spinach fettuccine
OR plain fettuccine
1 small tomato chopped (1/2 cup)
1/2 cup shredded reduced-far mozzarella cheese (2 ounces)
2 tablespoons finely shredded parmesan cheese
1/4 teaspoon freshly ground black pepper
Thread the eggplant cubes, mushroom pieces, and sweet pepper pieces
alternately onto eight 12-inch-long skewers; set aside.
For sauce, in a saucepan combine wine, water, bouillon granules, cornstarch, basil, savory, and thyme. Bring to boiling; reduce heat. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Keep warm.
Brush kabobs with 1 to 2 tablespoons sauce. Grill kabobs on the rack of an uncovered grill directly over medium coals for 8 to 10 minutes or until vegetables are just tender, turning once. (Or, to broil kabobs, spray an unheated broiler pan with nonstick coating. Place the kabobs on broiler pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until vegetables are crisp- tender, turning once.) Meanwhile, cook pasta according to package directions, except omit any oil or salt. Drain and keep warm.
To serve, toss pasta with remaining wine sauce -and arrange on 4 dinner plates. Slide the vegetables from skewers onto each serving of pasta. Sprinkle each serving with chopped tomato, mozzarella cheese, Parmesan cheese, and black pepper.
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