🫙 From the Spice Rack
Italian Brochettes with Angel Hair Pasta
2 sm Japanese eggplants 1 ea Zucchini 1 ea Yellow crookneck squash 1/2 lb Button mushrooms 1 ea Red bell pepper 1 ea Yellow bell pepper 2 sm Red onions 1 ea Fennel bulb 1/2 lb Cher...
sideeasy
Ingredients8 items
Ingredients
- 2small japanese eggplants
- 1ea zucchini
- 1ea yellow crookneck squash
- 1/2lbbutton mushrooms
- 1ea red bell pepper
- 1ea yellow bell pepper
- 2small red onions
- 1ea fennel bulb
Directions
- 1
2 sm Japanese eggplants 1 ea Zucchini 1 ea Yellow crookneck squash 1/2 lb Button mushrooms 1 ea Red bell pepper 1 ea Yellow bell pepper 2 sm
- 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