Veggie Delight on Garlic Bread


  • ⅛ cup olive oil
  • 1 clove garlic, chopped
  • 1medium eggplant, cubed
  • 1zucchini, cubed
  • 1medium tomato – peeled, seeded and chopped
  • 1 teaspoon salt
  • 2 teaspoons minced fresh oregano
  • 2 teaspoons minced fresh basil(Optional)
  • 1French baguette
  • 4 teaspoons garlic powder
  • 6 teaspoons butter, softened
  • Directions

  • Step 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.


  • Step 2

    Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.

  • Step 3

    Add the tomato chunksto 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.

  • Step 4

    Preheat oven to 325 degrees F (165 degrees C).

  • Step 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.

  • Step 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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