Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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