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Grilled Portobello Fettuccine #recipe

 

Grilled-Fettuccine Welcome to yet another fabulous recipe offered to you by BonnieBell. Today I was in search of some fabulous Grilling recipes for my sweet vegetarian man. It gets a bit hard to come up with new ideas, but thank goodness for the internet for immense endless ideas…

 

I was thinking about some past dishes that I know I love (being a meat eater) I love chicken parm, or chicken fettuccine SOOO, I figured, being grilling season and all. what about a Grilled Corn, tomato & Eggplant Fettuccine? Sounds delish n yummy right?

Okay..

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Grilled Veggie fettuccine
Ingredients
ingredients:
  • 1 lb of Whole wheat (or regulaFettuccine Cooked as per package directions while veggies are grilling.
  • 2 cloves fresh garlic - smashed and then minced
  • 1/4 cup Olive oil
  • 1/4 Cup Parmesan cheese
  • Salt & Pepper to taste
Instructions
  1.  It is up for debate on this one.. I personally, grill

    the way my Gramma showed me umpteen million years ago.. she would leave the corn in the husk (be sure to check for worms.. Nothin spoils a good ear of grilled corn than a grilled worm in your corn.

    So, Grams would brush the husk with a little Lard (not sure what this does, but she swears it makes it more moist and sweet.) So Updating grams recipe I decided I would use something actually sweet, like a good EVOO or even a coconut oil, but I loosened the husk first so the oil would penetrate, then replaced the husk over the corn.. Place directly on coals to cook, turning every now and again (every 3-5 minutes) to keep from burning.. If you use gas, its okay just get them as close to the fire as possible on the rack. Remove the corn from the husk by first cutting off the end with the STALK, cut about 1/4 to 1/2 inch of the cob off as well.. The gripping the other tip, holding it upright (cut end toward plate) you should be able to shake the corn right out and it is supposed to keep the hair inside the husk.. NO fuss, NO muss.. At this point you can cut off the cob, or you can grill a little more to get some grill marks on the corn (like the above photo). In that case use the next ideas for flavor Bursts.

    OTHERS, say you have to take the husk off and slather with butter (others use ranch dressing, or butter and parmesan cheese.. I suggest you try them all as I have done this and they are awesome.).  I find that going directly to this step first, makes the corn dry out.. Its all up to you though.


TOMATO
  1.  thickly slice each tomato in a mere 4 slices, oil it up (EVOO works fab) and place on grill to cook until just soft or grill marks are shown.


Bell Peppers
  1.  any ole pepper will do, but if you get a couple different colors and gut them first, then grill them up in 1/2 slices drizzled with Olive oil (EVOO or Coconut oil to make them sweet), Grill until just soft.

PORTOBELLO Mushrooms
  1. Slice the Egg plant in 1/2 inch thick slices, do as same with other veggies. slather with EVOO / Coconut oil or sauces of your own choice.

  2. Once pasta is cooked & Drained, toss with Olive oil right away, as veggies are done , toss in bowl with pasta along with Garlic also.  Last, sprinkle Parmesan cheese all over it and serve.

Recipe Notes

 

 

 

 


Provided by Bonnie Bells Reviews

 

 

 


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