Linguine with Grilled Vegetables and Herb Bread Crumbs

• 1 lb linguine, uncooked
• 5 slices white bread
• 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 tomatos, cut into 3/8-inch thick slices
• 1 bunch fresh basil, finely chopped
• 1 tbsp fresh thyme, finely chopped
• 1 tbsp fresh oregano, finely chopped
• 1 c Parmesan cheese, grated
• 2 tbsps extra-virgin olive oil
• 4 tbsps lemon juice
• 3 tbsps balsamic vinegar

Directions:

Cook pasta according to package directions; drain.

Preheat oven to 250º F.

Tear bread slices into small pieces, place on baking sheet and bake until dry, about 20 mins.

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.

National Pasta Association.