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Brochettes: Cut the eggplant and squash into pieces no more than 1/4 inch thick.
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Cut the mushrooms in half and bell peppers into strips.
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Quarter the onions, trimming the root ends but leaving the bottoms intact, removing the papery skins only if they're dirty.
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Trim the outer leaves of the fennel and take a paper thin slice off the root end to remove any dirt.
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Leave the base intact.
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Slice the fennel into 8 thin wedges.
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(Any loose leaves may be skewered individually.)
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Place the cut vegetables and cherry tomatoes in a large bowl.
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Marinade: Strip the thyme leaves from the stems, reserving the stems for grilling.
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In a food processor, blend the thyme leaves, cayenne, zest, salt and pepper.
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While the machine is running, add the garlic.
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Stop the machine and add the lemon juice.
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Turn on the machine and add the vegetable broth or olive oil in a slow stream through the feed tube.
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Process 1 minute.
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Pour the marinade over the cut vegetables.
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For the best flavor, let marinate 15 minutes.
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Prepare the grill, and cover to build an intense heat.
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Skewer the vegetables, alternating for color.
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(Reserve the leftover marinade.)
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Toss the thyme stems onto the heat shield or coals.
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Place the brochettes on the hot grill.
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Cover and let smoke 5 minutes.
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Uncover, turn the brochettes and continue cooking until the vegs.
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are tender, about 3 to 5 minutes more.
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25
Pasta: Meanwhile, drain the reserved marinade into a small, nonreactive saucepan.
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Add the tomato sauce and simmer.
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Prepare the pasta according to the package directions; drain.
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Return the pasta to the pot.
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Pour the sauce over the pasta and toss to coat.
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30
Serve with the grilled vegetables.
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Variation: Instead of pasta, substitute thick slices of soudough bread that have been brushed with marinade and lightly grilled.
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32
Enjoy!
