Linguine with Grilled Vegetables and Herb Bread Crumbs
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
Cook pasta according to package directions; drain. Preheat oven to 250-o F.
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.
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. In a small bowl, combine basil, thyme and oregano, Parmesan cheese and salt and pepper to taste. Toss crumbs in basil mixture to coat.
Heat oil in large saute pan. Add lemon juice, balsamic vinegar and grilled vegetables. Heat thoroughly. Adjust seasonings with salt and pepper, if desired.
Toss vegetables with cooked pasta. Divide into appropriate portion sizes. Top with seasoned bread crumbs. Serve immediately.