Veggie Delight on Garlic Bread

Veggie Delight on Garlic Bread

58

"Looks elegant and very, very tasty."
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Ingredients

30 m servings 395 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 395 kcal
  • 20%
  • Fat:
  • 12.3 g
  • 19%
  • Carbs:
  • 60.7g
  • 20%
  • Protein:
  • 12.8 g
  • 26%
  • Cholesterol:
  • 13 mg
  • 4%
  • Sodium:
  • 1098 mg
  • 44%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

58
  1. 93 Ratings

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Most helpful positive review

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...

Most helpful critical review

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...

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...

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!

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 (2...

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....

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.

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'...

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

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 butt...

Mmmm...we added a bit of onion and green pepper, then topped with fresh parm. What a great way to use all the goodies fresh from the garden.