Linguine with Grilled Vegetables

Ingredients

1 pound Linguine, 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
1 tbsp. fresh thyme, finely chopped, or 1 tsp. dry
1 tbsp. fresh oregano, finely chopped, or 1 tsp. dry
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

Instructions

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