Italian Brochettes With Angel Hair Pasta

Ingredients

2 small japanese eggplants 1 each zucchini 1 each yellow crookneck squash 1/2 lb button mushrooms 1 each red bell pepper 1 each yellow bell pepper 2 small red onions 1 each fennel bulb CHERRY TOAMTOES MARINADE 1/2 bunch fresh thyme 1 pinch crushed red pepper 1 grated zest of 1 lemon 1/2 tsp salt, optional 1/2 tsp pepper, optional 9 each garlic cloves 1 juice of 2 lemons VEGETABLE BROTH OR OLIVE OIL 1/2 cup tomato sauce 1 lb angel hair pasta

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Preparation
 
Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve
mushrooms & cut bell peppers into strips. Quarter removing skins only
if they are dirty. Trim outer leaves of fennel & 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 & salt & pepper. Add
garlic while machine is running. Stop machine & add lemon juice Turn
on & add vegetable broth in a slow stream. Process 1 minute. Pour
over vegetables & allow to marinate for 15 minutes.

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

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

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

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

VT July, 1993

 

 
Servings: 6

 

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