Linguine with Grilled Vegetables and Herb Bread Crumbs

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Linguine with Grilled Vegetables and Herb Bread Crumbs
  • Duration
  • Cook Time
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  • 6 ServingsServings

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

Preparation

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