Title: Italian Brochettes with Angel Hair Pasta
Categories: Italian Vegetarian
Yield: 6 Servings

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.

VT July, 1993

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