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Vegetable Crostini
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Preparation time: 10 min. |
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Cooking time: 35 min. |
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Ideal condiment: baked ziti |
Shopping List
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eggplant, zucchini, tomatoes, Italian bread |
Food items that are probably in your frig!
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olive oil, garlic, onion, salt, dried basil, dried oregano |
Ingredients
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1/3 cup olive oil, divided |
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2 cloves garlic, minced |
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1 small onion, chopped |
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1 small eggplant, chopped |
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1 small zucchini, chopped |
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1 (14.5-ounce) can chopped tomatoes |
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1 teaspoon salt |
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2 teaspoons dried basil |
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1 teaspoon oregano |
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6 thick slices Italian bread |
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Serves 6 |
Step 1
Heat 3 tablespoons oil in a medium skillet over medium
heat; add garlic and onion. Cook until slightly tender, about 5 minutes.
Step 2
Add eggplant, zucchini, tomatoes, salt, basil and oregano
to skillet; mix well. Cover; cook, stirring occasionally, until vegetables
are very soft, about 25 minutes.
Step 3
Preheat broiler. Broil bread slices until golden on both
sides, about 2 minutes per side. Remove from broiler; brush lightly with
remaining olive oil.
Step 4
Place bread slices on a serving platter. Top each slice
with vegetable mixture. Serve warm or at room temperature.
Desfrute su comida! www.SouthwestCuisine.com
| Pre - Prepared Items for even Faster
Serving Times Prepare the bread slices as recipe directs in step
3. Freeze for up to 3 months. Thaw, then proceed as recipe directs for
the v3egetable topping. |
Money Savers Making crostini is
a perfect way to salvage stale bread. Brush with oil to restore the
moisture to the bread. Top with a variety of sautéed or grilled
vegetables for a delicious treat. |
Serving Variation
For garlic lovers, puree 2 roasted garlic cloves, then mix
with the oil in step 3. |
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