Italian brochettes with angel hair pasta
Yield: 6 Servings
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
Instructions:
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
