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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brochettes: Cut the eggplant and squash into pieces no more than 1/4 inch thick. | 2. Cut the mushrooms in half and bell peppers into strips. | 3. Quarter the onions, trimming the root ends but leaving the bottoms intact, removing the papery skins only if they're dirty. | 4. Trim the outer leaves of the fennel and take a paper thin slice off the root end to remove any dirt. | 5. Leave the base intact. | 6. Slice the fennel into 8 thin wedges. | 7. (Any loose leaves may be skewered individually.) Place the cut vegetables and cherry tomatoes in a large bowl. | 8. Marinade: Strip the thyme leaves from the stems, reserving the stems for grilling. | 9. In a food processor, blend the thyme leaves, cayenne, zest, salt and pepper. | 10. While the machine is running, add the garlic. | 11. Stop the machine and add the lemon juice. | 12. Turn on the machine and add the vegetable broth or olive oil in a slow stream through the feed tube. | 13. Process 1 minute. | 14. Pour the marinade over the cut vegetables. | 15. For the best flavor, let marinate 15 minutes. | 16. Prepare the grill, and cover to build an intense heat. | 17. Skewer the vegetables, alternating for color. | 18. (Reserve the leftover marinade.) Toss the thyme stems onto the heat shield or coals. | 19. Place the brochettes on the hot grill. | 20. Cover and let smoke 5 minutes. | 21. Uncover, turn the brochettes and continue cooking until the vegs. | 22. are tender, about 3 to 5 minutes more. | 23. Pasta: Meanwhile, drain the reserved marinade into a small, nonreactive saucepan. | 24. Add the tomato sauce and simmer. | 25. Prepare the pasta according to the package directions; drain. | 26. Return the pasta to the pot. | 27. Pour the sauce over the pasta and toss to coat. | 28. Serve with the grilled vegetables. | 29. Variation: Instead of pasta, substitute thick slices of soudough bread that have been brushed with marinade and lightly grilled. | 30. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
japanese eggplant	2 -3			12.6083	0.0	2.805	0.0708
zucchini	1			2.31	0.3421	0.2981	0.044000000000000004
yellow squash butternut	1	crookneck		12.6083	0.0	2.805	0.0708
summer squash	1			-	-	-	-
white button mushroom	1/2			12.6083	0.0	2.805	0.0708
red bell pepper	1			12.6083	0.0	2.805	0.0708
red onion	2			-	-	-	-
fennel bulb	1			-	-	-	-
cherry tomato	1/2			12.6083	0.0	2.805	0.0708
thyme leave	1/2	bunch		12.6083	0.0	2.805	0.0708
cayenne pepper	1	pinch		0.3578	0.0637	0.0135	0.0194
lemon zest	1		grated	12.6083	0.0	2.805	0.0708
salt	1/2 - 1	teaspoon		-	-	-	-
black pepper	1/2 - 1	teaspoon	ground	0.0	0.0	0.0	0.0
garlic	9 -10			0.0	0.0	0.0	0.0
lemon	2			2.5617	0.8233	0.0972	0.0265
vegetable broth	1/4 - 1/2	cup		0.0	0.0	0.0	0.0
tomato sauce	1/2 - 1	cup		-	-	-	-
angel hair pasta	1	lb	uncooked	12.6083	0.0	2.805	0.0708

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.