Italian Brochettes With Angel Hair Pasta Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 small: Japanese eggplants,
1 each: Zucchini,
1 each: Yellow crookneck squash,
1/2 lbs: Button mushrooms,
1 each: Red bell pepper,
1 each: Yellow bell pepper,
2 small: Red onions,
1 each: Fennel bulb,
1/2 lbs: Cherry toamtoes --------MARINADE-----------,
1/2 bunch: Fresh thyme,
1 pinch: Crushed red pepper,
Grated zest of 1 lemon,
1/2 tsp: Salt, optional
1/2 tsp: Pepper, optional
9 each: Garlic cloves,
Juice of 2 lemons,
1/4 cup: Vegetable broth or olive oil ----------PASTA------------,
1/2 cup: Tomato sauce,
1 lbs: Angel hair pasta,
Directions:
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.; 8g Fiber.
VT July, 1993
Source from luhu.jp
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.; 8g Fiber.
VT July, 1993
Source from luhu.jp