Veggie Delight on Garlic Bread Recipe - Allrecipes.com
Veggie Delight on Garlic Bread Recipe
  • READY IN 30 mins

Veggie Delight on Garlic Bread

Recipe by  

"Looks elegant and very, very tasty."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings

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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 5 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Aug 30, 2005

This is a great recipe exactly as written, though I do always salt my eggplant first to make sure it's not bitter. I've tried other variations, all very good: adding several spoonfuls of pesto in lieu of the basil, melting mozzarella cheese on the garlic bread, serving with focaccia or pita bread. I've also varied the amount of each vegetable based on what I had on hand, and it's come out great every time.

 
Most Helpful Critical Review
Oct 08, 2009

I followed the recipe to the letter and it was good but not great. I would definitely reccommend crisping the garlic bread before adding the veggies. Honestly, it pretty much tasted like bread with veggies on top. The flavors did not meld well. I'd be interested to try it with different combos of fruits/veggies (the eggplant/zuchinni mixter din't exactly blow me away).

 
Jan 25, 2004

Absolutely excellent! The only thing I will change next time is to serve it on toasted pita triangles rather than crusty bread...I'll get more of the tasty spread that way!

 
Jan 25, 2004

Although I added goat cheese for a little extra flavor, I was a bit disappointed with the intensity of flavor overall. Unfortunately, I did not have fresh herbs on hand so I used dried herbs (2x as much), so that may be reason for the perceived lack of flavor. Maybe it just needs more salt. I must agree with everyone that it is a very tasty dish and I looked forward to eating the leftovers (with extra salt :)

 
Jan 25, 2004

This is a really nice recipe. I made it as a side dish. I used a whole loaf of french bread which I cut into wedges. It went over really well. There is enough left over for tomorrow's lunch. Quite delicious. This could also be made as a nice lunch in itself.

 
Feb 20, 2009

What a great idea... I used zucchini, mushrooms, green onion, tomato, and ripe olives with a splash of balsamic vinegar added as they simmered together. Just like a delicious veggie pizza.

 
Apr 02, 2008

I found this recipe because I was looking for light, healthier dishes. I made it for dinner and both my husband and I really enjoyed it. I chopped the vegetables into larger chunks so it didn't fit well on small rounds of bread, so instead I sliced the loaf of french bread the long way, baked it with the garlic and butter and then piled the veggie mix on top, while it was still warm. It was delicious!

 
Jan 25, 2004

Suprisingly yummy! The flavors blend together very well to be a very tasty treat, a great appetizer.

 

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Nutrition

  • Calories
  • 395 kcal
  • 20%
  • Carbohydrates
  • 60.7 g
  • 20%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 12.3 g
  • 19%
  • Fiber
  • 6.2 g
  • 25%
  • Protein
  • 12.8 g
  • 26%
  • Sodium
  • 1098 mg
  • 44%

* Percent Daily Values are based on a 2,000 calorie diet.

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