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Monday, January 11, 2016

veggie delight on garlic bread

Ingredients

  • Servings: 4
  • 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

Recipe

    Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 30 mins

  • 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.
  • add eggplant and zucchini to the skillet, fry until the eggplant is brown and tender; approximately 5 to 7 minutes.
  • 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.
  • preheat oven to 325 degrees f (165 degrees c).
  • 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 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.
  • 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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