---------- Recipe via Meal-Master (tm) v8.02
  Categories: Italian, Vegetarian
       Yield: 6 servings
       2 sm Japanese eggplants
       1    Zucchini
       1    Yellow crookneck squash
     1/2 lb Button mushrooms
       1    Red bell pepper
       1    Yellow bell pepper
       2 sm Red onions
       1    Fennel bulb
     1/2 lb Cherry toamtoes
     1/2 bn Fresh thyme
       1 pn Crushed red pepper
            Grated zest of 1 lemon
     1/2 ts Salt, optional
     1/2 ts Pepper, optional
       9    Garlic cloves
            Juice of 2 lemons
     1/4 c  Vegetable broth or olive oil
     1/2 c  Tomato sauce
       1 lb Angel hair pasta
     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
     is running. Stop machine & add lemon juice Turn on & add vegetable
  broth in
     a slow stream.  Process 1 minute. Pour over vegetables & allow to
   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
   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
   pot. Pour sauce over pasta & toss to coat. Serve with grilled vegetables.
     VARIATION: Use sourdough bread brushed with the marinade & lightly
   instead of the pasta.
   PER SERVING: 314 Cal.; 14g Prot.; 3g Fat; 58g Carb.; 0 Chol.; 240mg Sod.;
   8g Fiber.
   VT July, 1993