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.
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.
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!
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:)
This is a really nice recipe. I made it as a side dish. I used a whole loaf of french bread which I cut into wedges. It went over really well. There is enough left over for tomorrow's lunch. Quite delicious. This could also be made as a nice lunch in itself.
What a great idea... I used zucchini mushrooms green onion tomato and ripe olives with a splash of balsamic vinegar added as they simmered together. Just like a delicious veggie pizza.
I found this recipe because I was looking for light healthier dishes. I made it for dinner and both my husband and I really enjoyed it. I chopped the vegetables into larger chunks so it didn't fit well on small rounds of bread so instead I sliced the loaf of french bread the long way baked it with the garlic and butter and then piled the veggie mix on top while it was still warm. It was delicious!
Suprisingly yummy! The flavors blend together very well to be a very tasty treat a great appetizer.
We loved it!! Added a vidalia onion to the mix. Took the baguette sliced in thirds - then each in half lenthwise. Made a wonderful open sandwich. Also used a drizzle of EVOO instead of butter on the bread. Once assembled added a little shredded Parmesan over the veggies. Fantastic.
Very good! I did sweat my eggplant for about a half an hour before cooking to avoid sogginess. I omitted the salt during cooking due to salting the eggplant to sweat it but otherwise followed the recipe. Topped with a bit of shredded Italian cheese blend before serving. Thanks!:)
I followed the recipe to the letter and it was good but not great. I would definitely reccommend crisping the garlic bread before adding the veggies. Honestly it pretty much tasted like bread with veggies on top. The flavors did not meld well. I'd be interested to try it with different combos of fruits/veggies (the eggplant/zuchinni mixter din't exactly blow me away).
