| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
Italian |
Italian, Vegetarian |
6 |
Servings |
INGREDIENTS
| 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 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 |
|
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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