Italian Brochettes With Angel Hair Pasta

---------- Recipe via Meal-Master (tm) v8.02

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 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

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

-----