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  Recipe Home » Italian » Italian Brochettes With Angel Hair Pasta
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  Italian Brochettes With Angel Hair Pasta
  Category: Italian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 306
Ingredients:
2 small Japanese eggplants
1 each Zucchini
1 each Yellow crookneck squash
1/2 lb Button mushrooms
1 each Red bell pepper
1 each Yellow bell pepper
2 small Red onions
1 each Fennel bulb
1/2 lb Cherry toamtoes --------MARINADE-----------
1/2 bunch Fresh thyme
1 pinch Crushed red pepper
Grated zest of 1 lemon
1/2 tsp Salt, optional
1/2 tsp Pepper, optional
9 each Garlic cloves
Juice of 2 lemons
1/4 cup Vegetable broth or olive oil ----------PASTA------------
1/2 cup 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.; 8g Fiber.

VT July, 1993
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