Italian brochettes with angel hair pasta

6 servings

Ingredients

Quantity Ingredient
2 smalls Japanese eggplants
1 each Zucchini
1 each Yellow crookneck squash
½ pounds Button mushrooms
1 each Red bell pepper
1 each Yellow bell pepper
2 smalls Red onions
1 each Fennel bulb
½ pounds Cherry toamtoes -------MARINADE-----------
½ bunch Fresh thyme
1 pinch Crushed red pepper
Grated zest of 1 lemon
½ teaspoon Salt, optional
½ teaspoon Pepper, optional
9 eaches Garlic cloves
Juice of 2 lemons
¼ cup Vegetable broth or olive oil ---------PASTA------------
½ cup Tomato sauce
1 pounds Angel hair pasta

Directions

Cut eggplant, squash & zucchini into pieces ¼" 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.

"Vegetarian Times" July, 1993

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