Title: Italian Brochettes With Angel Hair Pasta
Categories: Italian, Vegetarian
Yield: 6 servings
2 sm Japanese eggplants
1 Zucchini
1 Yellow crookneck squash
1/2 lb Button mushrooms
1 Red bell pepper
1 Yellow bell pepper
2 sm Red onions
1 Fennel bulb
1/2 lb Cherry tomatoes
Marinade:
1/2 bn Fresh thyme
1 pn Crushed red pepper
1 Lemon; grated zest of
1/2 ts Salt (optional)
1/2 ts Pepper (optional)
9 cl Garlic
2 Lemons; juice of
1/4 c Vegetable broth or olive oil
Pasta:
1/2 c Tomato sauce
1 lb Angel hair pasta
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; 14 g Prot; 3 g Fat; 58 g Carbs; 0 Chol;
240 mg Sod; 8 g Fiber
