How To make Italian Brochettes with Angel Hair Pasta

2 sm Japanese eggplants
1 ea Zucchini
1 ea Yellow crookneck squash
1/2 lb Button mushrooms
1 ea Red bell pepper
1 ea Yellow bell pepper
2 sm Red onions
1 ea 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 ea 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.
VT July, 1993