Herb

What could be more delicious than to have linguine with vegetables? That would be great to prepare and eat for lunch or dinner. You should definitely try this recipe. Don’t worry, this dish won’t affect your diet; this dish have good nutritional values and can actually help you in your diet regimen. When you are out to the market, buy the freshest vegetables that you can find. Here is the procedure on linguine with grilled vegetables and herb breadcrumbs.

Ingredients:
• 1 lb linguine or spaghetti, uncooked
• 1 1/2 cups plain breadcrumbs
• 1 medium yellow squash, cut into 3/8 inch thick slices
• 1 medium zucchini, 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 tomatoes, cut into 3/8 inch thick slices
• 1/2 bunch fresh basil or dry basil, finely chopped
• 1 tablespoon fresh thyme or dried thyme, finely chopped
• 1 tablespoon fresh oregano or dry oregano, finely chopped
• 1/3 cup grated Parmesan cheese
• salt & freshly ground black pepper
• 2 tablespoons extra virgin olive oil or 2 tablespoons vegetable oil
• 4 tablespoons lemon juice
• 3 tablespoons balsamic vinegar

Cooking the Food:
1. Cook the pasta in a pot with hot water. Follow the directions according to the package. While you are waiting for the pasta to cook, proceed to the next step.

2. Preheat the oven to 250 F. Once the oven is heated, tear the bread slices into small pieces and place on the baking sheet. Put it in the oven and bake until it is dry. 20 minutes would be enough.

3. Prepare the grill. You can use an electric grill or a usual grill.

4. Since you are waiting for the bread to bake in the oven, you can brush some vegetable oil or extra virgin olive oil on the zucchini, eggplant, onion, tomato slices and yellow squash. Once this is done, put the vegetables on the grill, do not overcook them; keep the vegetables fairly firm. When you’re done cooking, place them on a clean plate and let them cool down. Cut it into 3/8 inch pieces after cooling.

5. Have the dried bread prepared and crumble it with your hands or put it in a food processor to chop it finely.

6. In a bowl, mix basil, thyme and oregano, Parmesan cheese and, salt and pepper to taste. Put the bread crumbs in the mixture to coat it.

7. In a large saute pan, heat oil, add lemon juice, balsamic vinegar and grilled vegetables. Heat it thoroughly. You could add seasonings if you desire.

8. When done, place the vegetables with cooked pasta. Sprinkle some breadcrumbs on top of the pasta and you are done in preparing this dish.

Protein content of this dish is from medium to high; if you want to lessen your sodium intake, you can diminish the application of salt.

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