Go Back
–+ servings
Print

Grilled Vegetables with Goat Cheese and Spinach Fettuccine

Course Side Dish
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 people

Ingredients

For the Grilled Vegetables:

  • ½ cup olive oil
  • 2 large eggplants sliced into ¼” slices lengthwise
  • 4 zucchini halved
  • 3 yellow squash halved
  • 1 large sweet onion sliced into thick slices
  • 1 red pepper halved
  • 1 yellow pepper halved
  • 6 ounces goat cheese
  • 2 tablespoons butter
  • 2 tablespoons each freshly chopped basil and thyme
  • 1 tablespoon chopped fresh rosemary
  • 3 cloves garlic finely minced
  • salt pepper and a dash of cinnamon (optional)

For the Spinach Fettuccine:

  • 1 8 ounce box DeBoles Organic Spinach Fettuccine
  • 2 tablespoons butter
  • 1/3 cup grated Parmesan cheese plus more for garnish

Instructions

For the grilled vegetables:

  1. Preheat a gas grill to medium high heat.
  2. Salt the eggplant, zucchini and yellow squash and let stand ½ hour to remove the bitter juices. Wipe off the vegetables with a damp paper towel to remove the excess salt.
  3. Preheat oven to 200 degrees.
  4. Brush all of the vegetables with the olive oil and place the onions and squash, cut side down on the grill.
  5. Turn them after 5 minutes and cook on the other side until they are cooked through but not mushy, about 4-5 more minutes. Remove all of the vegetables from the grill and place them on a cutting board. Chop them into a large dice, about 2 inch pieces.
  6. Place eggplant slices, also brushed with olive oil, on the grill and cook them for 5 minutes on each side until they are nicely browned.
  7. While the vegetables are cooking, in a large heatproof serving bowl place the goat cheese, butter, herbs, garlic and seasonings. As the vegetables are done and chopped, add them to the bowl. Stir gently until the goat cheese is well incorporated.
  8. Place the bowl in the oven to keep warm while you make the pasta.

For the Spinach Fettuccine:

  1. Cook the pasta according to the directions. Remove 1/3 cup pasta water and drain the pasta. Over medium low heat, add the butter to the pot along with the pasta water. Add the pasta back and stirring quickly add the cheese all at once. Turn off the heat and stir the pasta well just to incorporate the cheese. Remove the pot from the heat and serve the pasta in individual bowls topped with the Grilled Vegetables and some more Parmesan cheese.