Veggie Delight on Garlic Bread Recipe

Ingredients
<br>- 1/8 cup olive oil
<br>- 1 clove garlic, chopped
<br>- 1 medium eggplant, cubed
<br>- 1 zucchini, cubed
<br>- 1 medium tomato - peeled, seeded and chopped
<br>- 1 teaspoon salt
<br>- 2 teaspoons minced fresh oregano
<br>- 2 teaspoons minced fresh basil (optional)
<br>- 1 French baguette
<br>- 4 teaspoons garlic powder
<br>- 6 teaspoons butter, softened
<br><p></p>Directions
<br>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.
<br>step 2: Add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.
<br>step 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.
<br>step 4: Preheat oven to 325 degrees F (165 degrees C).
<br>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.
<br>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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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
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 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.
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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