| 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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