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