Italian Brochettes With Angel Hair Pasta

Servings: 6
Ingredients:

2 sm Japanese eggplants
1 ea Zucchini
1 ea Yellow crookneck squash
1/2 lb Button mushrooms
1 ea Red bell pepper
1 ea Yellow bell pepper
2 sm Red onions
1 ea Fennel bulb
1/2 lb Cherry toamtoes
---------MARINADE-----------
1/2 bn Fresh thyme
1 pn Crushed red pepper
Grated zest of 1 lemon
1/2 ts Salt, optional
1/2 ts Pepper, optional
9 ea Garlic cloves
Juice of 2 lemons
1/4 c  Vegetable broth or olive oil
-----------PASTA------------
1/2 c  Tomato sauce
1 lb Angel hair pasta

Cut eggplant, squash and zucchini into pieces 1/4′ thick. Halve mushrooms and
cut bell peppers into strips. Quarter removing skins only if they are
dirty. Trim outer leaves of fennel and remove any dirt. Slice into 8 thin
wedges. Place all vegetables into large bowl.

MARINADE: Strip thyme leaves from stems, reserve stems. In a processor,
process thyme, red pepper, zest and salt and pepper. Add garlic while machine
is running. Stop machine and add lemon juice Turn on and add vegetable broth
in a slow stream. Process 1 minute. Pour over vegetables and allow to
marinate for 15 minutes.

Preapre grill and cover to build intense heat. Skewer vegetables. Toss
sthyme stems onto the heat shield or coals. Place brochettes onto hot
grill, cover and allw to smoke for 5 minutes. Remove cover, turn and cook for
another 3 to 5 minutes.

Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce
and heat through. When skewers are almost done, cook pasta. Drain and return
to pot. Pour sauce over pasta and toss to coat. Serve with grilled
vegetables.

VARIATION: Use sourdough bread brushed with the marinade and lightly grilled
instead of the pasta.

PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.;
8g Fiber.

‘Vegetarian Times’ July, 1993

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