Italian brochettes with angel hair pasta
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Italian brochettes with angel hair pasta
  Italian    Pasta    Vegetarian  
Last updated 6/12/2012 1:02:22 AM. Recipe ID 25915. Report a problem with this recipe.
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      Title: Italian brochettes with angel hair pasta
 Categories: Grill, Italian, Vegetarian
      Yield: 6 servings
 
      2 sm Japanese eggplants
      1 ea Zucchini
      1 ea Yellow crookneck squash
    1/2 lb Button mushrooms
      1 ea Red bell pepper
      1 ea Yellow bell pepper
      2 sm Red onions
      1 ea 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 ea 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.
  
  "Vegetarian Times" July, 1993
 




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Recipe ID 25915 (Apr 03, 2005)

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