Courtesy of Hungry Sultan

INGREDIENTS:

1/4 cup packed fresh Italian parsley leaves 1 clove of garlic
9oz hummus dip
1/4 cup lemon juice
1/4 cup water
2 zucchini, sliced into 1/4-inch-thick lengthwise slices
2 yellow squash, sliced into 1/4-inch-thick lengthwise slices
2 onions, sliced into 1/4-inch-thick rounds
1 medium eggplant, sliced into 1/4-inch-thick rounds
1 red bell pepper, cut into 1-inch strips
2 tablespoons olive oil
Salt and pepper to taste
4 cups hot, cooked spinach fettuccine

DIRECTIONS:

To make the sauce, in blender chop parsley and garlic. Add hummus, juice and water; whirl until smooth. Set aside until ready to serve. Grill zucchini, squash, onions, eggplant and bell pepper on a closed grill over medium-hot coals, brushing with olive oil and turning to cook on all sides, until browned and tender when pierced with skewer, 15 to 20 min. Season with salt and pepper. Toss pasta with half the sauce; divide equally between 4 dinner plates. Place vegetables with pasta; drizzle vegetables with remaining sauce. Serve immediately.