Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 2 small japanese eggplants

  3. 1 zucchini

  4. 1 yellow crookneck squash

  5. 1/2 pound button mushrooms

  6. 1 red bell pepper

  7. 1 yellow bell pepper

  8. 2 small red onions

  9. 1 fennel bulb

  10. 1/2 pound cherry toamtoes

  11. **MARINADE**

  12. 1/2 bunch fresh thyme

  13. 1 pinch crushed red pepper

  14. grated zest of 1 lemon

  15. 1/2 teaspoon salt -- optional

  16. 1/2 teaspoon pepper -- optional

  17. 9 garlic cloves

  18. 2 lemons -- juice of

  19. 1/4 cup vegetable broth or olive oil

  20. **PASTA**

  21. 1/2 cup tomato sauce

  22. 1 pound angel hair pasta

Instructions Jump to Ingredients ↑

  1. Cut eggplant, squash and zucchini into pieces 1/4" thick. Halve mushrooms and cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel and remove any dirt. Slice into 8 thin wedges. Place all vegetables into large bowl.

  2. MARINADE: Strip thyme leaves from stems, reserve stems. In a processor, process thyme, red pepper, zest and salt and pepper. Add garlic while machine is running. Stop machine and add lemon juice Turn on and add vegetable broth in a slow stream. Process 1 minute. Pour over vegetables and allow to marinate for 15 minutes.

  3. Preapre grill and cover to build intense heat. Skewer vegetables. Toss sthyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover and allw to smoke for 5 minutes. Remove cover, turn and cook for another 3 to 5 minutes.

  4. Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce and heat through. When skewers are almost done, cook pasta. Drain and return to pot. Pour sauce over pasta and toss to coat. Serve with grilled vegetables.

  5. VARIATION: Use sourdough bread brushed with the marinade and lightly grilled instead of the pasta.


Send feedback