1 pound Linguine, Spaghetti, or Thin Spaghetti, uncooked
5 slices white bread 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 teaspoon dry basil
1 tablespoon fresh thyme, finely chopped
OR
1 teaspoon dry thyme
1 tablespoon fresh oregano, finely chopped
OR
1 teaspoon dry oregano
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
OR
2 tablespoons vegetable oil
4 tablespoons lemon juice
3 tablespoons balsamic vinegar
Servings: 6
1. Cook pasta according to package directions; drain. Preheat oven to 250ºF.
2. 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.
3. 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.
4. Heat oil in large sauté pan. Add lemon juice, balsamic vinegar and grilled vegetables. Heat thoroughly. Adjust seasonings with salt and pepper, if desired.
5. Toss vegetables with cooked pasta. Divide into appropriate portion sizes. Top with seasoned bread crumbs. Serve immediately.
5 slices white bread 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 teaspoon dry basil
1 tablespoon fresh thyme, finely chopped
OR
1 teaspoon dry thyme
1 tablespoon fresh oregano, finely chopped
OR
1 teaspoon dry oregano
1/3 cup grated Parmesan cheese
Salt and freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
OR
2 tablespoons vegetable oil
4 tablespoons lemon juice
3 tablespoons balsamic vinegar
Servings: 6
1. Cook pasta according to package directions; drain. Preheat oven to 250ºF.
2. 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.
3. 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.
4. Heat oil in large sauté pan. Add lemon juice, balsamic vinegar and grilled vegetables. Heat thoroughly. Adjust seasonings with salt and pepper, if desired.
5. Toss vegetables with cooked pasta. Divide into appropriate portion sizes. Top with seasoned bread crumbs. Serve immediately.