Italian Brochettes With Angel Hair Pasta

Total Time: 55 mins Preparation Time: 45 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 2 -3 small japanese eggplants
• 1 zucchini
• 1 crookneck yellow squash or 1 butternut squash
• 1 summer squash (or other soft-skinned squash)
• 1/2 lb button mushrooms
• 1 red bell pepper
• 2 small red onions
• 1 fennel bulb
• 1/2 lb cherry tomatoes
• 1/2 bunch fresh thyme leave
• 1 pinch cayenne pepper
• 1 grated lemon, zest of
• 1/2-1 teaspoon salt
• 1/2-1 teaspoon fresh ground black pepper
• 9 -10 cloves garlic
• 2 lemons, juice of
• 1/4-1/2 cup vegetable broth or 1/4-1/2 cup virgin olive oil
• 1/2-1 cup tomato sauce
• 1 lb uncooked angel hair pasta

Recipe

• 1 brochettes: cut the eggplant and squash into pieces no more than 1/4 inch thick.
• 2 cut the mushrooms in half and bell peppers into strips.
• 3 quarter the onions, trimming the root ends but leaving the bottoms intact, removing the papery skins only if they're dirty.
• 4 trim the outer leaves of the fennel and take a paper thin slice off the root end to remove any dirt.
• 5 leave the base intact.
• 6 slice the fennel into 8 thin wedges.
• 7 (any loose leaves may be skewered individually.) place the cut vegetables and cherry tomatoes in a large bowl.
• 8 marinade: strip the thyme leaves from the stems, reserving the stems for grilling.
• 9 in a food processor, blend the thyme leaves, cayenne, zest, salt and pepper.
• 10 while the machine is running, add the garlic.
• 11 stop the machine and add the lemon juice.
• 12 turn on the machine and add the vegetable broth or olive oil in a slow stream through the feed tube.
• 13 process 1 minute.
• 14 pour the marinade over the cut vegetables.
• 15 for the best flavor, let marinate 15 minutes.
• 16 prepare the grill, and cover to build an intense heat.
• 17 skewer the vegetables, alternating for color.
• 18 (reserve the leftover marinade.) toss the thyme stems onto the heat shield or coals.
• 19 place the brochettes on the hot grill.
• 20 cover and let smoke 5 minutes.
• 21 uncover, turn the brochettes and continue cooking until the vegs.
• 22 are tender, about 3 to 5 minutes more.
• 23 pasta: meanwhile, drain the reserved marinade into a small, nonreactive saucepan.
• 24 add the tomato sauce and simmer.
• 25 prepare the pasta according to the package directions; drain.
• 26 return the pasta to the pot.
• 27 pour the sauce over the pasta and toss to coat.
• 28 serve with the grilled vegetables.
• 29 variation: instead of pasta, substitute thick slices of soudough bread that have been brushed with marinade and lightly grilled.
• 30 enjoy!