This vibrant dish combines the smoky char of grilled zucchini, eggplant, and tomatoes with tender linguine. The vegetables are tossed in a bright dressing of olive oil, lemon juice, and balsamic vinegar, then topped with homemade herb-seasoned bread crumbs for a delightful crunch. It’s a perfect weeknight dinner that feels light yet satisfying, bringing the flavors of an Italian garden to your table. Ideal for summer evenings or whenever you crave a fresh, flavorful pasta meal without the heaviness of a cream sauce.
Linguine With Grilled Vegetables & Herb Bread Crumbs
Description
This vibrant dish combines the smoky char of grilled zucchini, eggplant, and tomatoes with tender linguine. The vegetables are tossed in a bright dressing of olive oil, lemon juice, and balsamic vinegar, then topped with homemade herb-seasoned bread crumbs for a delightful crunch. It's a perfect weeknight dinner that feels light yet satisfying, bringing the flavors of an Italian garden to your table. Ideal for summer evenings or whenever you crave a fresh, flavorful pasta meal without the heaviness of a cream sauce.Ingredients
Directions
-
Preheat oven to 250F (120C).
-
Cook linguine according to package directions until al dente; drain and set aside.
-
Tear bread slices into small pieces and spread on a baking sheet. Bake until dry and crisp, about 20 minutes.
-
Cut yellow squash, zucchini, eggplant, onion, and tomatoes into 3/8-inch thick slices.
-
Brush vegetables lightly with olive oil. Grill on both sides until tender but still firm, avoiding overcooking.
-
Allow grilled vegetables to cool slightly, then chop into 3/8-inch pieces.
-
Crumble the toasted bread by hand or pulse in a food processor until coarse crumbs form.
-
In a small bowl, combine basil, thyme, oregano, Parmesan cheese (or nutritional yeast), salt, and pepper.
-
Toss the bread crumbs with the herb mixture until evenly coated.
-
Heat olive oil in a large saute pan over medium heat.
-
Add lemon juice and balsamic vinegar to the pan, swirling to combine.
-
Add the chopped grilled vegetables to the pan and heat through, tossing gently.
-
Season with additional salt and pepper if needed.
-
Add the cooked linguine to the pan and toss thoroughly with the vegetables and dressing.
-
Divide pasta among serving plates.
-
Top each serving with the seasoned herb bread crumbs.
-
Serve immediately while hot.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 148.7kcal
- % Daily Value *
- Total Fat 1.2g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 1.1mg1%
- Total Carbohydrate 28.4g10%
- Dietary Fiber 2.0g8%
- Sugars 0.6g
- Protein 5.7g12%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a vegan version, substitute grated Parmesan cheese with nutritional yeast or a vegan parmesan alternative.
If you don't have a grill, you can roast the vegetables in a 400F (200C) oven for 15-20 minutes, turning once, until charred and tender.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or olive oil to prevent drying out.
The bread crumbs are best made fresh for maximum crunch, but you can prepare them ahead and store in a sealed container at room temperature for up to a week.
