4 tablespoons extra-virgin olive oil |
1 medium red onion -- cut into 1/4 inch cubes |
1 medium carrot -- cut into 1/4 inch dice |
1 medium eggplant -- cut into 1/4 inch dice |
1 medium red bell pepper -- cut into 1/4 inch dice |
3 cloves garlic -- thinly sliced |
1 medium yellow zucchini -- cut into 1/4 inch dice |
1 medium green zucchini -- cut into 1/4 inch dice |
2 medium roma tomatoes -- cut into 1/4 inch dice, juice and seeds reserved |
1 sprig thyme |
1 teaspoon salt -- to taste |
1 teaspoon freshly-ground black pepper -- to taste |
6 medium basil leaves chiffonade |
8 pieces bread -- rubbed with garlic and toasted |
