Prep 45 mins
Cook 10 mins
Perfect for the grill- summers comin'!!! Cook time includes marinating time.
- 2 -3 small Japanese eggplants
- 1 zucchini
- 1 crookneck yellow squash or 1 butternut squash
- 1 summer squash (or other soft-skinned squash)
- 1⁄2 lb white button mushrooms
- 1 red bell pepper
- 2 small red onions
- 1 fennel bulb
- 1⁄2 lb cherry tomatoes
- 1⁄2 bunch fresh thyme leave
- 1 pinch cayenne pepper
- 1 grated lemon, zest of
- 1⁄2-1 teaspoon salt
- 1⁄2-1 teaspoon fresh ground black pepper
- 9 -10 cloves garlic
- 2 lemons, juice of
- 1⁄4-1⁄2 cup vegetable broth or 1⁄4-1⁄2 cup virgin olive oil
- 1⁄2-1 cup tomato sauce
- 1 lb uncooked angel hair pasta
- Brochettes: Cut the eggplant and squash into pieces no more than 1/4 inch thick.
- Cut the mushrooms in half and bell peppers into strips.
- Quarter the onions, trimming the root ends but leaving the bottoms intact, removing the papery skins only if they're dirty.
- Trim the outer leaves of the fennel and take a paper thin slice off the root end to remove any dirt.
- Leave the base intact.
- Slice the fennel into 8 thin wedges.
- (Any loose leaves may be skewered individually.) Place the cut vegetables and cherry tomatoes in a large bowl.
- Marinade: Strip the thyme leaves from the stems, reserving the stems for grilling.
- In a food processor, blend the thyme leaves, cayenne, zest, salt and pepper.
- While the machine is running, add the garlic.
- Stop the machine and add the lemon juice.
- Turn on the machine and add the vegetable broth or olive oil in a slow stream through the feed tube.
- Process 1 minute.
- Pour the marinade over the cut vegetables.
- For the best flavor, let marinate 15 minutes.
- Prepare the grill, and cover to build an intense heat.
- Skewer the vegetables, alternating for color.
- (Reserve the leftover marinade.) Toss the thyme stems onto the heat shield or coals.
- Place the brochettes on the hot grill.
- Cover and let smoke 5 minutes.
- Uncover, turn the brochettes and continue cooking until the vegs.
- are tender, about 3 to 5 minutes more.
- Pasta: Meanwhile, drain the reserved marinade into a small, nonreactive saucepan.
- Add the tomato sauce and simmer.
- Prepare the pasta according to the package directions; drain.
- Return the pasta to the pot.
- Pour the sauce over the pasta and toss to coat.
- Serve with the grilled vegetables.
- Variation: Instead of pasta, substitute thick slices of soudough bread that have been brushed with marinade and lightly grilled.