| 1 | Cut eggplant, squash & zucchini into pieces ? thick. |
| 2 | Halve mushrooms & cut bell peppers into strips. |
| 3 | Quarter removing skins only if they are dirty. |
| 4 | Trim outer leaves of fennel & remove any dirt. |
| 5 | Slice into 8 thin wedges. |
| 6 | Place all vegetables into large bowl. |
| 7 | Marinade: strip thyme leaves from stems, reserve stems. |
| 8 | In a processor, process thyme, red pepper, zest & salt & pepper. |
| 9 | Add garlic while machine is running. |
| 10 | Stop machine & add lemon juice turn on & add vegetable broth in a slow stream. |
| 11 | Process 1 minute. |
| 12 | Pour over vegetables & allow to marinate for 15 minutes. |
| 13 | Preapre grill & cover to build intense heat. |
| 14 | Skewer vegetables. |
| 15 | Toss sthyme stems onto the heat shield or coals. |
| 16 | Place brochettes onto hot grill, cover & allw to smoke for 5 minutes. |
| 17 | Remove cover, turn & cook for another 3 to 5 minutes. |
| 18 | Meanwhile, drain marinade into a small non-reactive pot. |
| 19 | Add tomato sauce & heat through. |
| 20 | When skewers are almost done, cook pasta. |
| 21 | Drain & return to pot. |
| 22 | Pour sauce over pasta & toss to coat. |
| 23 | Serve with grilled vegetables. |
| 24 | Variation: use sourdough bread brushed with the marinade & lightly grilled instead of the pasta. |
| 25 | "vegetarian times" july, 199 |
