FKN-Systems

Title: Italian Brochettes with Angel Hair Pasta
Categories: Italian, Vegetarian, Pasta
Yield: 6 servings

2 sm Japanese eggplants
-- 1 pn Crushed red pepper
1 ea Zucchini
-- Grated zest of 1 lemon
1 ea Yellow crookneck squash
-- 1/2 ts Salt, optional
1/2 lb Button mushrooms
-- 1/2 ts Pepper, optional
1 ea Red bell pepper
-- 9 ea Garlic cloves
1 ea Yellow bell pepper
-- Juice of 2 lemons
2 sm Red onions
-- 1/4 c Vegetable broth or
-- olive oil
1 ea Fennel bulb
--
-- ======== PASTA ========
1/2 lb Cherry toamtoes
-- 1/2 c Tomato sauce
-- MARINADE==============
-- 1 lb Angel hair pasta
1/2 bn Fresh thyme

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.

"Vegetarian Times" July, 1993