Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Linguine or Spaghetti
-OR Thin Spaghetti
-- uncooked
5 sl White or wheat bread
1 md Yellow squash
1 md Zucchini squash
1 sm Eggplant
1 md Onion
3 lg Red tomatoes,
1/2 bn Fresh basil, finely chopped
-OR 1 tsp. dry basil
1 tb Fresh thyme, finely chopped
-OR 1 tsp. dry thyme
1 tb Fresh oregano
- finely chopped
-OR 1 tsp. dry oregano
1/3 c Grated Parmesan cheese
Salt
Freshly ground black pepper
2 tb Extra-virgin olive oil
-OR vegetable oil
4 tb Lemon juice
3 tb Balsamic vinegar

Cut yellow squash, zucchini, eggplan, onion and tomatoes into 3/8-inch
thick slices.

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

Each serving provides: 700 Calories; 24.4 g Protein; 128 g
Carbohydrates; 10.1 g Fat; 4 mg Cholesterol; 144 mg Sodium. Calories
from Fat: 13%

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