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.
1/3 cup olive oil
2 cloves garlic, minced
1 small onion, chopped
1 small eggplant chopped
1 small zucchini, chopped
1 (14.5-ounce) can chopped tomatoes
1 tsp salt
2 tsp dried basil
1 tsp oregano
6 thick slices of Italian bread
Heat 3 tablespoons oil in a medium skillet over medium heat; add garlic and onion. Cook until slightly tender, about 5 minutes.
Add eggplant, zucchini, tomatoes, salt, basil and oregano to skillet; mix well. Cover; cook, stirring occasionally, until vegetables are very soft, about 25 minutes.
Preheat broiler. Broil bread slices until golden on both sides, about 2 minutes per side. Remove from broiler; brush lightly with remaining olive oil.
Place bread slices on a serving platter. Top each slice with vegetable mixture. Serve warm or at room temperature.
When you don't have time to cook fresh vegetables, consider using canned or frozen vegetables instead.