Veggie Delight on Garlic Bread
Makes 4 to 6 servings.
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.
Makes 4 to 6 servings.
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.
