Veggie topped garlic bread

    (104)
    25 min

    This bruschetta-style starter or side dish is a delicious way to eat all those summer veggies.


    92 people made this

    Ingredients
    Makes: 12 slices

    • 2 tablespoons olive oil
    • 1 clove garlic, chopped
    • 1 medium aubergine, cubed
    • 1 courgette, 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 granules
    • 6 teaspoons butter, softened

    Method
    Prep:20min  ›  Cook:5min  ›  Ready in:25min 

    1. Place olive oil and garlic in a large frying pan. Fry (stirring occasionally) over a medium heat until the garlic is golden brown; approximately 2 minutes.
    2. Add aubergine and courgette to the frying pan, fry until the aubergine is brown and tender; approximately 5 to 7 minutes.
    3. Add the tomato chunks to the frying pan, stir the mixture until the tomato becomes a pulp. Mix in salt, oregano and basil. Stir the entire mixture for an additional 2 minutes, then remove pan from heat and let the mixture cool.
    4. Preheat oven to 170 C / Gas 3.
    5. Slice the bread into 12 thick slices. Distribute garlic granules and butter evenly over the top of each slice. Place the slices directly onto the oven rack (do not use a baking tray, 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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    Reviews & ratings
    Average global rating:
    (104)

    Reviews in English (62)

    by
    49

    This is a great recipe exactly as written, though I do always salt my eggplant first to make sure it's not bitter. I've tried other variations, all very good: adding several spoonfuls of pesto in lieu of the basil, melting mozzarella cheese on the garlic bread, serving with focaccia or pita bread. I've also varied the amount of each vegetable based on what I had on hand, and it's come out great every time.  -  30 Aug 2005  (Review from Allrecipes US | Canada)

    by
    36

    Absolutely excellent! The only thing I will change next time is to serve it on toasted pita triangles rather than crusty bread...I'll get more of the tasty spread that way!  -  08 Aug 2001  (Review from Allrecipes US | Canada)

    by
    34

    Although I added goat cheese for a little extra flavor, I was a bit disappointed with the intensity of flavor overall. Unfortunately, I did not have fresh herbs on hand so I used dried herbs (2x as much), so that may be reason for the perceived lack of flavor. Maybe it just needs more salt. I must agree with everyone that it is a very tasty dish and I looked forward to eating the leftovers (with extra salt  -  08 Sep 2002  (Review from Allrecipes US | Canada)

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