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Italian Brochettes with Angel Hair Pasta















Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber


2 small japanese eggplants
1 each zucchini
1 each yellow crookneck squash
½ pound mushrooms, button
1 each sweet red bell peppers
1 each sweet yellow bell peppers
2 small red onion
1 each fennel bulb
½ pound tomatoes
½ bunch thyme
1 pinch red pepper flakes
½ teaspoon salt
½ teaspoon black pepper
9 each garlic cloves
¼ cup vegetable stock
½ cup tomato sauce
1 pound angel hair pasta


Cut eggplant, squash and zucchini into pieces ¼ inch 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.

For the 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.

Preapre grill and cover to build intense heat.

Skewer vegetables.

Toss sthyme stems onto the heat shield or coals.

Place brochettes onto hot grill, cover and allw 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 390g (13.8 oz)
Amount per Serving
Calories 3784% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 382mg 16%
Total Carbohydrate 26g 26%
Dietary Fiber 6g 26%
Sugars g
Protein 28g
Vitamin A 23% Vitamin C 175%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?


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