Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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