Servings: 6

INGREDIENTS:

• 2 small Japanese eggplants
• 1 Zucchini
• 1 Yellow crookneck squash
• 1/2 lb Button mushrooms
• 1 Red bell pepper
• 1 Yellow bell pepper
• 2 small Red onions
• 1 Fennel bulb
• 1/2 lb Cherry tomatoes

MARINADE:

• 1/2 bunch Fresh thyme
• 1 pinch Crushed red pepper
• Grated zest of 1 lemon
• 1/2 tsp Salt (optional)
• 1/2 tsp Pepper (optional)
• 9 Garlic cloves
• Juice of 2 lemons
• 1/4 cup Vegetable broth or olive oil

PASTA:

• 1/2 cup Tomato sauce
• 1 lb Angel hair pasta

INSTRUCTIONS:

1. Cut the Japanese eggplants, zucchini, and yellow crookneck squash into pieces that are 1/4 inch thick. Halve the mushrooms and cut the red bell pepper and yellow bell pepper into strips. Quarter the red onions, removing skins only if they are dirty. Trim the outer leaves of the fennel bulb and remove any dirt. Slice the fennel into 8 thin wedges. Place all the prepared vegetables into a large bowl.
2. For the marinade, strip the thyme leaves from the stems, reserving the stems. In a food processor, process the thyme leaves, crushed red pepper, lemon zest, salt (optional), and pepper (optional). Add the garlic cloves while the machine is running. Stop the machine and add the lemon juice. Turn on the machine again and add the vegetable broth or olive oil in a slow stream. Process for 1 minute until a smooth marinade is formed. Pour the marinade over the vegetables in the bowl and allow them to marinate for 15 minutes.
3. Preheat the grill and cover it to build intense heat. Skewer the marinated vegetables. Toss the thyme stems onto the heat shield or coals to create smoke. Place the vegetable skewers onto the hot grill, cover, and allow them to smoke for 5 minutes. Remove the cover, turn the skewers, and cook for another 3 to 5 minutes or until the vegetables are tender and grill marks are visible.
4. Meanwhile, drain the marinade into a small non-reactive pot. Add the tomato sauce and heat it through.
5. While the skewers are cooking, prepare the angel hair pasta according to the package instructions. Drain the cooked pasta and return it to the pot. Pour the heated tomato sauce over the pasta and toss to coat the pasta evenly.
6. Serve the pasta with the grilled vegetable skewers.

VARIATION: Instead of serving the pasta with the grilled vegetables, you can use sourdough bread brushed with the marinade and lightly grilled for a tasty alternative.

Enjoy this delicious Grilled Vegetable Pasta with its flavorful marinade and smoky grilled vegetables!

Here are some delightful variations to try:

1. Mediterranean Grilled Vegetable Pasta: Add marinated artichoke hearts, Kalamata olives, sun-dried tomatoes, and crumbled feta cheese to the grilled vegetables. Toss with a lemon-oregano vinaigrette and garnish with chopped fresh basil.
2. Pesto Grilled Vegetable Pasta: Toss the grilled vegetables with basil pesto sauce and toasted pine nuts. Add halved cherry tomatoes for extra freshness and color.
3. Thai Grilled Vegetable Pasta: Use rice noodles instead of angel hair pasta. Toss the grilled vegetables with a Thai-inspired dressing made with coconut milk, lime juice, fish sauce, brown sugar, and red curry paste. Add chopped cilantro, sliced scallions, and crushed peanuts for a burst of flavor and texture.
4. Grilled Vegetable Pasta with Goat Cheese: Add crumbled goat cheese to the grilled vegetable pasta for a tangy and creamy twist. Drizzle with balsamic glaze for a touch of sweetness.
5. Grilled Vegetable Pasta Primavera: Mix in blanched asparagus spears, sugar snap peas, and cherry tomatoes with the grilled vegetables. Toss with a light lemon-herb dressing and garnish with grated Parmesan cheese.