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