Source: America's Favorite Food Associations

Linguine with Grilled Vegetables and Herb Bread Crumbs
Ready to eat in 30 minutes, this pasta dish is quick to make and delicious.
Serves: 6
Prep Time: 10 minutes
Cook Time: 30 minutes


1 pound linguine, uncooked (or spaghetti)
5 slices white bread, or wheat bread
1 medium yellow squash, cut into 3/8-inch chunks
1 medium zucchini, cut into 3/8-inch chunks
1 medium 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 basil, finely chopped
1 tablespoon fresh thyme, finely chopped
1 tablespoon dried oregano, finely chopped
1/3 cup Grated Parmesan cheese
salt, to taste
fresh ground black pepper, to taste
2 tablespoons extra virgin olive oil
4 tablespoons fresh lemon juice
3 tablespoons balsamic vinegar

Cook pasta according to package directions; drain. Preheat oven to 250 degrees.

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 sauté pan. Add lemon juice, balsamic vinegar and grilled vegetables. Heat thoroughly. Adjust seasonings with salt and pepper, if desired.