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Linguine With Grilled Vegetables & Herb Bread Crumbs

Linguine With Grilled Vegetables & Herb Bre recipe image
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.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 6
Calories: 148.7
Dietary: Vegetarian
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
  • 1 pound Linguine or Spaghetti
  • 5 slices white or wheat bread
  • 1 medium yellow squash
  • 1 medium zucchini
  • 1 small eggplant
  • 1 medium onion
  • 3 large red tomatoes
  • 1/2 bunch fresh basil, finely chopped
  • 1 tablespoon fresh thyme, finely chopped
  • 1 tablespoon fresh oregano, finely chopped
  • 1/3 cup grated Parmesan cheese (use nutritional yeast for vegan option)
  • 2 tablespoons extra-virgin olive oil
  • 4 tablespoons lemon juice
  • 3 tablespoons balsamic vinegar
  • to taste salt and freshly ground black pepper
Directions
  1. 1
    Preheat oven to 250F (120C).
  2. 2
    Cook linguine according to package directions until al dente; drain and set aside.
  3. 3
    Tear bread slices into small pieces and spread on a baking sheet. Bake until dry and crisp, about 20 minutes.
  4. 4
    Cut yellow squash, zucchini, eggplant, onion, and tomatoes into 3/8-inch thick slices.
  5. 5
    Brush vegetables lightly with olive oil. Grill on both sides until tender but still firm, avoiding overcooking.
  6. 6
    Allow grilled vegetables to cool slightly, then chop into 3/8-inch pieces.
  7. 7
    Crumble the toasted bread by hand or pulse in a food processor until coarse crumbs form.
  8. 8
    In a small bowl, combine basil, thyme, oregano, Parmesan cheese (or nutritional yeast), salt, and pepper.
  9. 9
    Toss the bread crumbs with the herb mixture until evenly coated.
  10. 10
    Heat olive oil in a large saute pan over medium heat.
  11. 11
    Add lemon juice and balsamic vinegar to the pan, swirling to combine.
  12. 12
    Add the chopped grilled vegetables to the pan and heat through, tossing gently.
  13. 13
    Season with additional salt and pepper if needed.
  14. 14
    Add the cooked linguine to the pan and toss thoroughly with the vegetables and dressing.
  15. 15
    Divide pasta among serving plates.
  16. 16
    Top each serving with the seasoned herb bread crumbs.
  17. 17
    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.

Keywords: linguine, grilled vegetables, pasta, zucchini, eggplant, tomatoes, herbs, bread crumbs, italian, summer dinner, vegetarian, vegan, healthy pasta, lemon dressing, balsamic vinegar, quick meal
Read it online: https://www.chefs-mate.com/recipe/linguine-with-grilled-vegetables-herb-bre/