*  Exported from  MasterCook  *

                 ITALIAN BROCHETTES WITH ANGEL HAIR PASTA

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Barbecue                         Italian
                Main Dish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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.
  
  "Vegetarian Times" July, 1993
 


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