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 (2)


    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

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