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! ---------------------------------------------------------------------------
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Ingredients
