Recipe - Italian Brochettes With Angel Hair Pasta

2 small Japanese eggplants
1 Zucchini
1 Yellow crookneck squash
One half pound Button mushrooms
1 Red bell pepper
1 Yellow bell pepper
2 small Red onions
1 Fennel bulb
One half pound Cherry toamtoes
MARINADE
One half bn Fresh thyme
1 pn Crushed red pepper
Grated zest of 1 lemon
One half teaspoon Salt, optional
One half teaspoon Pepper, optional
9 Garlic cloves
Juice of 2 lemons
One fourth cup Vegetable broth or olive oil
PASTA
One half cup Tomato sauce
1 pound 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 nonreactive 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.

VT July, 1993