Veggie Delight on Garlic Bread recipe
All Recipes Appetizers and Snacks Canapes and Crostini Recipes
Ingredients
- ⅛ 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 1 French baguette 4 teaspoons garlic powder 6 teaspoons butter, softened
Nutrition Info
- 394.7 caloriescarbohydrate: 60.7 gcholesterol: 12.9 mgfat: 12.3 gfiber: 6.2 gprotein: 12.8 gsaturatedFat: 4.3 gservingSize: -sodium: 1097.7 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Veggie Delight on Garlic Bread
Directions
-
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.
Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender, approximately 5 to 7 minutes.
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.
Preheat oven to 325 degrees F (165 degrees C).
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.
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.