Brown Rice Fettuccine With Grilled Zucchini, Eggplant, And Feta

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3 zucchini, trimmed and quartered lengthwise (1¼ lb.)

3 Japanese eggplants, trimmed and quartered lengthwise (¾ lb.)

1 large red bell pepper, cut into ½-inch-wide strips

2 Tbs. olive oil

2 Tbs. white balsamic vinegar

3 cup torn fresh basil leaves

3 cup torn fresh mint leaves

3 cloves garlic, minced (1 Tbs.)

8 oz. brown rice fettuccine

2 oz. feta cheese, coarsely crumbled

2 green onions, thinly sliced

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