Veggie Delight on Garlic Bread Recipe
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Veggie Delight on Garlic Bread

By: Ila  
"Looks elegant and very, very tasty."

Rating: This weblink has been rated 43 times with an average star rating of 4.5 Read Reviews (32)

Rate/Review | 6,313 people have saved this

Prep Time:
20 Min
Cook Time:
5 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 to 6 servings
 

Ingredients

  • 1/8 cup olive oil
  • 1 clove garlic, chopped
  • 1 medium eggplant, cubed
  • 1 zucchini, cubed
  • 1 medium tomato - peeled, seeded and chopped
  • 1 teaspoon salt
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh basil (optional)
  • 1 French baguette
  • 4 teaspoons garlic powder
  • 6 teaspoons butter, softened

Directions

  1. Place olive oil and garlic in a large skillet. Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.
  2. Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.
  3. Add the tomato chunks to the skillet, stir the mixture until the tomato becomes a pulp. Mix in salt, oregano, and basil. Stir the entire mixture over the heat for 2 minutes, then remove pan from heat and let the mixture cool.
  4. Preheat oven to 325 degrees F (165 degrees C).
  5. Slice the bread into 12 (1-inch thick) slices. Distribute garlic powder and butter evenly over the top of each slice. Place the slices directly onto the oven rack (do not use a cookie sheet, the bread will get crisper this way). Let the bread heat for 3 to 5 minutes.
  6. Remove the bread from the oven and arrange them on a serving platter. Spread the vegetable mixture over the 12 bread slices, distribute the topping as evenly as you can. Serve immediately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 395 | Total Fat: 12.3g | Cholesterol: 13mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 30, 2005 by CARIST 
This is a great recipe exactly as written, though I do always salt my eggplant first to make... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by LITTLECAMEL 
Although I added goat cheese for a little extra flavor, I was a bit disappointed with the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by ITARY 
Absolutely excellent! The only thing I will change next time is to serve it on toasted pita... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by bluebayou 
This is a really nice recipe. I made it as a side dish. I used a whole loaf of french bread... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 2, 2008 by KLU 
I found this recipe because I was looking for light, healthier dishes. I made it for dinner... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by ROSEGRABOWSKI 
Suprisingly yummy! The flavors blend together very well to be a very tasty treat, a great... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by EILEEN B. K. 
I enjoyed it, next time I am going leave the toppings warm and add some feta or goat cheese. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 20, 2009 by gapch1026 
What a great idea... I used zucchini, mushrooms, green onion, tomato, and ripe olives with a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2005 by JRVMUM 
This is a great recipe that can be used as an appetizer, a side dish, or a vegetarian meal all... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 20, 2008 by TaraJ 
This recipe rocks.I think next time I will cook the eggplant seperately because it looked like... MORE

 
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