Preparation:
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.
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.
Prepare grill and cover to build intense heat. Skewer vegetables. Toss thyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover and allow to smoke for 5 minutes. Remove cover, turn and cook for another 3 to 5 minutes.
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.
VARIATION: Use sourdough bread brushed with the marinade and lightly grilled instead of the pasta.
"Vegetarian Times" July, 1993 |
