Italian Brochettes with Angel Hair Pasta

2 small japanese eggplants
1  zucchini
1 yellow crookneck squash
1/2 pound button mushrooms
1  red bell pepper
1 yellow bell pepper
2 small red onions
1 fennel bulb
1/2 pound cherry tomatoes
Marinade
1/2 bunch fresh thyme
1 pinch crushed red pepper
grated zest of 1 lemon
1/2 teaspoon salt, optional
1/2 teaspoon pepper, optional
9 garlic cloves
juice of 2 lemons
1/4 cup vegetable broth or olive oil
Pasta
1/2 cup tomato sauce
1 pound angel hair pasta

Cut eggplant, squash and zucchini into pieces 1/4-inch thick. Halve mushrooms and cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel and 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 and salt and pepper. Add garlic while machine is running. Stop machine and add lemon juice Turn on and add vegetable broth in a slow stream. Process 1 minute. Pour over vegetables and allow to marinate for 15 minutes. Prepare grill and cover to build intense heat. Skewer vegetables. Toss thyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover and allow to smoke for 5 minutes. Remove cover, turn and cook for another 3 to 5 minutes. Meanwhile, drain marinade into a small nonreactive pot. Add tomato sauce and heat through. When skewers are almost done, cook pasta. Drain and return to pot. Pour sauce over pasta and toss to coat. Serve with grilled vegetables.

VARIATION: Use sourdough bread brushed with the marinade and lightly grilled instead of the pasta.



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