Linguine With Grilled Vegetables And Herb Breadcrumbs

Total Time: 45 mins Preparation Time: 25 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 lb linguine or 1 lb spaghetti or 1 lb thin spaghetti, uncooked
• 1 1/2 cups plain breadcrumbs
• 1 medium yellow squash, cut into 3/8 inch thick slices
• 1 medium zucchini, cut into 3/8 inch thick slices
• 1 small eggplant, cut into 3/8 inch thick slices
• 1 medium onion, cut into 3/8 inch thick slices
• 3 large tomatoes, cut into 3/8 inch thick slices
• 1/2 bunch fresh basil, finely chopped or 1 teaspoon dry basil
• 1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried thyme
• 1 tablespoon fresh oregano, finely chopped or 1 teaspoon dry oregano
• 1/3 cup grated parmesan cheese
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
• 4 tablespoons lemon juice
• 3 tablespoons balsamic vinegar

Recipe

• 1 cook pasta according to package directions; drain.
• 2 preheat oven to 250°f
• 3 tear bread slices into small pieces, place on baking sheet and bake until dry, about 20 minutes.
• 4 meanwhile, brush zucchini and yellow squash with a little vegetable oil and grill on both sides along with eggplant, onion and tomato slices. do not over grill; keep fairly firm. cool slightly and chop into 3/8 inch pieces.
• 5 when bread is dry, crumble it with your hands or chop in food processor until crumbled.
• 6 in a small bowl, combine basil, thyme and oregano, parmesan cheese and salt and pepper to taste. toss crumbs in basil mixture to coat.
• 7 heat oil in large sauté pan. add lemon juice, balsamic vinegar and grilled vegetables. heat thoroughly. adjust seasonings with salt and pepper, if desired.
• 8 toss vegetables with cooked pasta. divide into appropriate portion sizes. top with seasoned bread crumbs. serve immediately. serves 6.