Garden vegetable bruschetta

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    Garden vegetable bruschetta

    Garden vegetable bruschetta


    4 people made this

    About this recipe: A delicious, warm topping of softened aubegine, courgettes, tomatoes and herbs on toasted garlic bread.

    Serves: 6 

    • 2 tablespoons olive oil
    • 1 clove garlic, chopped
    • 1 medium aubergine, diced
    • 1 courgette, diced
    • 1 medium tomato - peeled, seeded and chopped
    • 1/2 teaspoon salt
    • 1 teaspoon fresh oregano leaves
    • 1/2 teaspoon fresh basil leaves, sliced
    • 1 baguette, sliced into 12
    • 2 tablespoons butter, softened
    • 1 clove garlic, minced

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    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 diced aubergine and cougette to the frying pan and cook until tender; approximately 5 to 7 minutes.
    3. Add the diced tomato, salt, oregano and basil. Stir the entire mixture over heat for 2 minutes, then remove pan from heat and let the mixture cool.
    4. Preheat oven grill. Mix minced garlic with softened butter and spread over slices of bread. Arrange on a baking tray or directly on cooking rack until lightly toasted and crisp around the edges.
    5. Remove the bread from the oven and arrange them on a serving platter. Spread the vegetable mixture over the bread slices, distributing the topping as evenly as you can. Serve immediately.
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    Reviews in English (100)


    love it! I was raised not on veg so am playing catch up and learning how to eat it! This is sooo good and quick and easy to make. I added red onion too. Can't believe veg tastes good. My new sandwhich!  -  06 Aug 2012


    Delish! I added 2 cloves of garlic when cooking the vegetables.  -  22 Nov 2011


    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)

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