• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Italian Brochettes with Angel Hair Pasta

  • Recipe Submitted by on

Category: Vegetarian, Italian

 Ingredients List

  • 2 sm Japanese eggplants
  • 1 Zucchini
  • 1 Yellow crookneck squash
  • 1/2 lb Button mushrooms
  • 1 Red bell pepper
  • 1 Yellow bell pepper
  • 2 sm Red onions
  • 1 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 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.;
8 g Fiber.

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