Linguine with Grilled Vegetables and Herb Bread Crumbs
Servings
6 Servings
Ingredients
- 1 pound Linguine Spaghetti or Thin Spaghetti, uncooked
- 5 slices white or wheat bread
- 1 medium yellow squash cut into 3/8-inch thick slices
- 1 medium zucchini squash 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 red tomatoes cut into 3/8-inch thick slices
- 1/2 bunch fresh basil finely chopped, or 1 tsp. dry basil
- 1 tbsp. fresh thyme finely chopped, or 1 tsp. dry thyme
- 1 tbsp. fresh oregano finely chopped, or 1 tsp. dry oregano
- 1/3 cup grated Parmesan cheese
- Salt and freshly ground black pepper to taste
- 2 tbsp. extra-virgin olive oil or vegetable oil
- 4 tbsp. lemon juice
- 3 tbsp. balsamic vinegar
Instructions
Preparation
- 1 Cook pasta according to package directions; drain. Preheat oven to 250-o F.2 Tear bread slices into small pieces, place on baking sheet and bake until dry, about 20 minutes. 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.3 Cool slightly and chop into 3/8-inch pieces. When bread is dry, crumble it with your hands or chop in food processor until crumbled.4 In a small bowl, combine basil, thyme and oregano, Parmesan cheese and salt and pepper to taste. 5 . Toss crumbs in basil mixture to coat.6 Heat oil in large saute pan. Add lemon juice, balsamic vinegar and grilled vegetables. 7 . Heat thoroughly. Adjust seasonings with salt and pepper, if desired.8 Toss vegetables with cooked pasta. Divide into appropriate portion sizes. 9 Top with seasoned bread crumbs. Serve immediately.
- Source: National Pasta Association