Linguine With Grilled Vegetables and Herb Breadcrumbs |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Since it's coming up on vegetable garden season, this is a great recipe. Ingredients:
1 lb linguine or 1 lb spaghetti or 1 lb thin spaghetti, uncooked |
1 1/2 cups plain breadcrumbs |
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 tomatoes, cut into 3/8 inch thick slices |
1/2 bunch fresh basil, finely chopped or 1 teaspoon dry basil |
1 tablespoon fresh thyme, finely chopped or 1 teaspoon dried thyme |
1 tablespoon fresh oregano, finely chopped or 1 teaspoon dry oregano |
1/3 cup grated parmesan cheese |
salt & freshly ground black pepper |
2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil |
4 tablespoons lemon juice |
3 tablespoons balsamic vinegar |
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.
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