Reviewed: Nov. 24, 2009

This was very good. I sliced the baguette in half and then halved each piece lengthwise, for open-faced sandwiches. I also used olive oil instead of butter. Next time, I'll add mushrooms and maybe some caramelized red onion. A definite keeper!

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KymInNM

Cooking Level: Intermediate

Home Town: Central Point, Oregon, USA

Living In: Santa Fe, New Mexico, USA

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Reviewed: Nov. 17, 2009

Thanks for this great recipe!! Tried it exactly as written; fantastic!! Second time, added sliced fresh mushrooms to garlic, and sauted until tender, then added vege's and cooked just until slightly crisp. Used two chopped, peeled, seeded tomatoes instead of one. Add tomatoes when vege's still crisp.and cook tomatoes until pulp. Keep warm. Serve in a beer batter crepe (recipe this site), and you have a delicious meal of Ratattouie!!! Or you can add slices of grilled, cooked chicken breast for a variation that becomes the main meal. Absolutely delicious!!!

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Stephanie

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Reviewed: Oct. 4, 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).

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SHESHLDCOOK

Cooking Level: Intermediate

Living In: Port Washington, Wisconsin, USA

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Reviewed: Jun. 11, 2009

Very good! Next time I might add some onion and melted mozzarella on top. Great flavor!

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Kris

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Reviewed: May 5, 2009

We loved it!! Added a vidalia onion to the mix. Took the baguette, sliced in thirds - then each in half lenthwise. Made a wonderful open sandwich. Also, used a drizzle of EVOO instead of butter on the bread. Once assembled added a little shredded Parmesan over the veggies. Fantastic.

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Reviewer:

Ellen Lerch

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Powhatan, Virginia, USA

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Reviewed: Mar. 2, 2009

I loaded this thing with mozz cheese, and it was pretty tasty. The eggplant and cooking times of it were less than desirable.

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Dipp

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Reviewed: Feb. 25, 2009

I loved this recipe because it can be so easily tweaked. I added portabella mushrooms, a splash of balsamic vinegar and melted some gargonzola cheese on it. Instead of garlic bread I used a grinder roll and put pesto mayo on it. Yumo. :)

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Lisa

Cooking Level: Intermediate

Living In: Bristol, Connecticut, USA

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Reviewed: Feb. 19, 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.

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gapch1026

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Reviewed: Jan. 19, 2009

Delicious as is. I did not change anything, nor do you need to, it works out perfectly well and the little suggestions in the directions are very helpful.

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Alina

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Reviewed: Jan. 6, 2009

It is a great recipe!actually instead of eggplant I put mushrooms and when I took the bread out of the oven I sprinkled it with a little bit of cheese.Everyone liked it :)

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Cristinka

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Reviewed: Dec. 29, 2008

I thoght this was great but needed something so I added fresh portabello mushrooms and thinly sliced red onion to zucchini mixture. Great flavor! Fresh herbs are a key, and mozzarella cheese sprinkled on just out of oven is to die for!

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Mary jo

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Bridgeview, Illinois, USA

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Reviewed: Dec. 26, 2008

This is a variant of the Italian "bruschetta" - toasted (toaster-toasted or oven-toasted) Italian or French bread which is then rubbed with a garlic clove, sprinkled with extra-virgin olive oil, and then salted as desired. Basic bruschetta can be eaten as is. However, myriad toppings, e.g., the eggplant topping in this recipe, are excellent enhancers of the basic bruschetta. Google "bruschetta toppings" for a plethora of tasty toppings.

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William Chas.Caccamise Sr, MD

Home Town: Pittsford, New York, USA

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Reviewed: Oct. 20, 2008

This recipe rocks.I think next time I will cook the eggplant seperately because it looked like mud,but my tastebuds say yeehaw.Nice way to use up the last of my zucchini and eggplant.I did the recipe as is to give a true review.OOps,I didn't peel my tomato(shhh)

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Reviewer:

TaraJ

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2008

I followed this recipe exactly and it wasn't even close to 5 stars. I guess you have to like eggplant to like this one.

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Love2Eat

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Reviewed: Apr. 2, 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!

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KLU

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Reviewed: Aug. 8, 2007

This was soooo good! I made garlic pita bread instead of the garlic bread. It was a huge hit at my dinner party... even those that are not huge fans of eggplant!

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KRISTY_THE_COOK

Cooking Level: Intermediate

Home Town: Colfax, Wisconsin, USA

Living In: Stoughton, Wisconsin, USA

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Reviewed: Apr. 22, 2006

I thought this was a unique vegetarian appetizer that looked pretty and tasted great. Leftovers are very versatile

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KHAYS

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Reviewed: Feb. 24, 2006

this was okay but I am not sure if i will make it again.

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Miss Becca

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Liberty, Missouri, USA

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Reviewed: Feb. 24, 2006

This was good, but we didn't think it was great. I followed the recipe, with the only changes being to add fresh mozzarella after cooking the vegetables, and to add some roasted red peppers to the veggie mix.

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