Italian Brochettes With Angel Hair Pasta Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
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
***CHERRY TOMATOES MARINADE***
1/2 bunch Fresh thyme
1 pinch Crushed red pepper
1 lemon, grated zest of
1/2 teaspoon Salt, optional
1/2 teaspoon Pepper, optional
9 cloves Garlic
2 lemons, juice of
Vegetable broth or olive oil
1/2 cup Tomato sauce
1 pound Angel hair pasta

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Directions:

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.; 8 g Fiber.

This recipe from CDKitchen for Italian Brochettes With Angel Hair Pasta serves/makes 6