Linguine with Grilled Vegetables & Herb Bread Crumbs

• 5 slices White Or Wheat Bread
• 1 teaspoon Basil Finely Chopped
• 1 teaspoon Thyme, Finely Chopped
• 1 teaspoon Oregano, Finely Chopped
• 13 cups Parmesan Cheese, Freshly Grated
• 1 whole Zucchini, Cut Into 1/4" Slices
• 1 whole Yellow Zucchini, Cut Into 1/4" Slices
• 1 whole Medium Onion, Cut Into 1/4" Slices
• 1 cup Grape Tomatoes, Whole
• 2 Tablespoons Extra Virgin Olive Oil, Plus Additional For Brushing Vegetables
• 4 Tablespoons Lemon Juice
• 1 clove Garlic, Minced
• 1 pound Linguine
• Salt And Pepper

1. Tear bread into small pieces and bake at 250 degrees until dry, about 20 minutes.
2. Crumble with your hands.
3. In a small bowl, combine basil, thyme, oregano and Parmesan cheese.
4. Toss breadcrumbs in the mixture to coat.
5. Brush vegetables with oil.
6. Season with salt and pepper.
7. Grill on both sides.
8. Do not over-grillkeep the vegetables fairly firm.
9. Cool slightly and chop into 3/8 pieces.
10. In a large skillet, heat 2 tablespoons olive oil.
11. Add lemon juice and garlic.
12. Cook garlic slightly.
13. Add vegetables and toss to coat.
14. Add pasta and toss to coat.
15. Top with seasoned breadcrumbs and serve immediately.
16. You may want to adjust the amount of lemon juice based on your taste.
17. Just taste the oil/lemon/garlic sauce and adjust if necessary.

bread, basil, thyme, oregano, parmesan cheese, zucchini, yellow zucchini, onion, grape tomatoes, olive oil, lemon juice, clove garlic, linguine, salt

Taken from tastykitchen.com/recipes/main-courses/linguine-with-grilled-vegetables-herb-bread-crumbs/ (may not work)