| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Eggs | Italian | Italian, Vegetarian | 6 | Servings |
INGREDIENTS
| 2 | Japanese eggplants | |
| 1 | Zucchini | |
| 1 | Yellow crookneck squash | |
| 1/2 | lb | Button mushrooms |
| 1 | Red bell pepper | |
| 1 | Yellow bell pepper | |
| 2 | Red onions | |
| 1 | Fennel bulb | |
| 1/2 | lb | Cherry toamtoes |
| MARINADE- | ||
| 1/2 | Fresh thyme | |
| 1 | pn | Crushed red pepper |
| Grated zest of 1 lemon | ||
| 1/2 | t | Salt, optional |
| 1/2 | t | Pepper, optional |
| 9 | 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.; 8 g Fiber. VT July, 1993
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