Rating: 3.5 stars
6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
  • 6 Ratings

The softened grilled garlic is delicious spread on the tomato bread.

Martha Stewart Living, August/September 1993

Gallery

Recipe Summary

Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Brush garlic and onion slices with oil and place near the edge of a medium-hot grill to cook slowly. Grill for 5 to 10 minutes, turning garlic often. Leave on grill while cooking vegetables in step 2.

    Advertisement
  • Cut eggplant into thick slices or in half lengthwise, depending on size. Brush eggplant, zucchini, yellow squash, and peppers lightly with oil and place in center of grill. Cook a few minutes per side, turning once, until vegetables are seared and brown.

  • Slice bread and brush with oil. Grill on both sides just until brown. Cut tomato in half and rub over one side of hot bread; discard tomato.

  • Arrange grilled vegetables, bread, onion, and garlic on top of arugula and serve immediately.

Advertisement

Reviews

6 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0