Ratatouille of Vegetables with Croutons
| Yield: | 4 Servings |
| Categories: |
| 4 | tb | Extra virgin olive oil |
| 1 | Red onion; in 1/4" cubes | |
| 1 | md | Carrot; in 1/4" dice |
| 1 | md | Small eggplant; in 1/4" dice |
| 1 | md | Red bell pepper; in 1/4" dice |
| 3 | Cloves garlic; thinly sliced | |
| 1 | md | Yellow zucchini; in 1/4" dice |
| 1 | md | Green zucchini; in 1/4" dice |
| 2 | Roma tomatoes; cut into 1/4inch, dice, juice and seeds reserved | |
| 1 | Sprig thyme | |
| Salt and pepper; to taste | ||
| 6 | Leaves basil; chiffonade | |
| 8 | Pieces bread rubbed with garlic; and toasted |
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