Coupon Clipping Cook

Roasted Garlic and Vegetable Cheese Bread

Garlic and herb toasted bread loaded with scrumptious sautéed vegetables and cheese.

This delicious bread is first topped with roasted garlic, olive oil and fresh herbs before it’s loaded with sautéed vegetables and cheese.

Then it’s baked in the oven until the crust is warm and lightly toasted.

It tastes heavenly…a lot like a “tomato sauce-less” french bread pizza (if there was such a thing).

A bulb of garlic is roasted until it spreads like butter and then it’s mixed with fresh basil and thyme, and olive oil which gives the bread a wonderful light garlic and herb taste throughout.

To top this vegetable bread off, sliced mozzarella and shredded Romano cheese is added inside and out, then baked in the oven for a pizza-like taste and texture.

Serve this wonderful vegetable bread for lunch or dinner with soup, salad or all by its delicious self.

Here are more garlic bread recipes you may like “Cream Cheese Garlic Bread“, “Easy Homemade Garlic Bread” and “Cheesy Roasted Garlic Bread with Tomato“.

Let’s check out the ingredients.

For the Roasted Garlic – Bulb of garlic and olive oil

For the Roasted Garlic and Herb Spread – Roasted garlic, fresh thyme, fresh basil, olive oil and salt

For the Vegetables – Olive oil, red bell pepper, yellow bell pepper, onion, jalapeno and pepper

For the Bread and Toppings – Loaf of French bread, roasted garlic and herb spread, olive oil, mozzarella cheese, sautéed vegetables, Brussels sprouts, olive oil and shredded Romano cheese

printable recipe with the measurements and instructions is located at the bottom of this post.

Here’s how to make it.

Preheat the oven to 350 degrees F.

For the Roasted Garlic – In the middle of a large piece of foil, lay the bulb of garlic.

Drizzle olive oil over the garlic.

Tightly wrap the edges of the foil together over the garlic to form a “tent”, and set it on a small baking sheet.

Bake in a preheated oven for 20 minutes.

For the Sautéed Vegetables – While the garlic is in the oven, slice the bell peppers and onion.

Heat a medium size skillet on medium heat and add olive oil.

To the pan, add the bell peppers and onion.

Stir the bell peppers and onion so they cook evenly.

Add pepper…

…and stir.

Sauté the bell pepper and onions until the onions start to turn translucent (about 8 minutes).

Remove from the heat and set aside.

For the Toppings, Roasted Garlic Herb Spread and Bread – Peel the leaves off of the Brussels sprouts.

Drizzle olive oil over the Brussels sprouts leaves.

Set aside for a moment.

Cut the basil into strips and put them in a small bowl.

Strip the leaves off of the thyme and add to the bowl with the basil.

Add olive oil to the bowl and set aside for a moment.

Once the garlic is out of the oven and cooled,

…squeeze each clove of roasted garlic into the bowl with the thyme and basil.

With the back of a spoon, mash the garlic up and mix into the herbs.  Salt to taste.

Slice the mozzarella into about 10 pieces, and shred the Romano cheese.

Cut the French bread in half lengthwise and set it on a baking sheet.

If the top (rounded) side of the bread is used, cut off a small piece from the rounded edge on the top of the bread so it will lay flat.

Spread the herb and garlic mixture over the bread.

Drizzle olive oil over the herb and garlic mixture so it seeps into the bread.

Lay the slices of mozzarella cheese evenly over the herb and garlic mixture.

Top with bell peppers and onions.

Then top with slices of jalapeno.

Next, top with Brussels sprouts leaves…

…and shredded Romano cheese.

Then,

…bake in a preheated oven until the Romano cheese melts (about 15 minutes).

And enjoy.

Thank you so much for stopping by CCC!

More Vegetable Recipes You May Like:

Garlic, Wasabi and Sage Green Beans

Baby Bok Choy with Garlic and Ginger

Bacon, Broccoli and Mandarin Orange Salad

Veggie Berry Smoothie

Don’t miss a CCC recipe.  Subscribe to Coupon Clipping Cook and get an email each time we have a new post.  Here’s the link to subscribe to CCC

Roasted Vegetable Cheese Bread

Roasted Garlic and Vegetable Cheese Bread

Herb toasted bread loaded with scrumptious sautéed vegetables and cheese.
Print Pin
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Course: Appetizer, Lunch, Side Dish
Cuisine: American
Keyword: Cheese Bread, Roasted Garlic, Vegetable Bread, Vegetables
Servings: 3

Ingredients

For the Roasted Garlic:

  • 1 bulb garlic
  • 3 teaspoons olive oil

For the Roasted Garlic and Herb Spread:

  • Roasted garlic
  • 6 sprigs fresh thyme leaves only
  • 4 sprigs fresh basil leaves only, thinly sliced
  • 2 teaspoons olive oil for the basil and thyme
  • 2 dashes salt

For the Vegetables:

  • 2 tablespoons olive oil
  • 3/4 red bell pepper seeds removed and sliced lengthwise
  • 3/4 yellow bell pepper seeds removed and sliced lengthwise
  • 1/2 large onion white, yellow, or red; sliced
  • 1 jalapeno chili pepper stem and seeds removed, sliced widthwise
  • 1/2 teaspoon ground black pepper

For the Bread and Toppings:

  • 1/2 loaf of French bread cut in half lengthwise
  • Roasted garlic and herb spread
  • tablespoons olive oil to drizzle on top of bread
  • 8 ounces mozzarella cheese sliced
  • sautéed vegetables
  • 2 large Brussels sprouts leaves pulled off
  • 2 teaspoons olive oil to drizzle over the Brussels sprouts
  • 1 cup shredded fresh Romano cheese

Instructions

For the Roasted Garlic:

  • Preheat the oven to 350 degrees F. 
  • In the middle of a large piece of foil, lay the bulb of garlic. Drizzle olive oil over the garlic. 
  • Tightly wrap the top edges of the foil together to form a "tent" over the garlic and set it on a small baking sheet. 
  • Bake in a preheated oven for 20 minutes. Remove from the oven and let cool. When the garlic is cool, squeeze out the cloves of garlic. Set aside.

For the Roasted Garlic and Herb Spread:

  • In a small bowl add basil, thyme leaves, roasted garlic, olive oil and salt. With the back of a spoon, mash the garlic up and mix into the herbs. 

For the Sautéed Vegetables (make while the garlic is roasting):

  • Heat a medium size skillet on medium heat and add the olive oil. Add the bell peppers, onion and pepper.  Stir. 
  • Sauté until the onions start to turn translucent (about 8 minutes). Remove from the heat and set aside. 

For the Bread and Toppings:

  • For the Brussels Sprouts - To a medium size bowl, add the Brussels sprouts (leaves) and drizzle olive oil on top.  Mix together and set aside. 
  • On a large baking sheet, set the bread.  If the top side (rounded) is used, a small piece may need to be cut off (on the rounded edge of the bread) so it will lay flat.
  • Spread the roasted garlic and herb mixture on the cut side of the bread. 
  • Drizzle olive oil over the herb and garlic mixture so it seeps into the bread. Lay the mozzarella slices evenly over the herb and garlic mixture. 
  • Top with bell peppers, onions, jalapeno, Brussels sprouts (leaves) and Romano cheese. 
  • Top with the Brussels sprouts and Romano cheese.
  • Bake in a preheated oven until the Romano cheese melts (about 15 minutes). Serve warm.
Our Recipe Disclaimer can be found at this link: "Disclaimers", also at the bottom of this website, and in the "About Section" of this website.
Copyright © 2011-2019 Nancy at Coupon Clipping Cook - All photography and content, in any form, on this site CouponClippingCook.com is copyright-protected.
Stay Connected!Get New Posts Delivered via Email - Click Here to Subscribe to Coupon Clipping Cook

Don’t Miss a Recipe!

Get new posts delivered via email:

Leave a Reply

Your email address will not be published. Required fields are marked *

When you leave a comment on this Website, we collect your name, email, and IP address in order to assist with spam detection. For further details please refer to our Privacy Policy.  By checking the following box you consent to our data usage policy as outlined in our Privacy Policy found here.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

8 Comments

  1. Oh wow does this ever look delicious…just look at all of that gorgeous produce! And that garlic, fantastic 🙂

  2. Great step-by-step photos. I don’t think I’ve ever seen garlic look quite so photogenic 🙂 This is my kind of snack. Making it next time peppers are a reasonable price.

    • Thank you Hester. I know what you mean about waiting for the peppers to be a reasonable price. I just can’t bring my myself to buy them when they’re not on sale.

  3. This does look and sound delicious! Look at all those jalapenos! -:) I will definitely have to cut back on a few of those, but otherwise, it all looks wonderful.

  4. Look at the color on those veggies! Beautiful! This looks abosolutely delicious. Great recipe!