* 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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