Linguine With Grilled Vegetables and Herb Breadcrumbs

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Total Time
45mins
Prep
25 mins
Cook
20 mins

Since it's coming up on vegetable garden season, this is a great recipe.

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Ingredients

Nutrition

Directions

  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.