Veggie Delight on Garlic Bread |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Looks elegant and very, very tasty. 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.
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