Ratatouille Of Vegetables With Croutons

Course :	Italian
From:	HungryMonster.com
Serves:	4

Ingredients:

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,
1	sprig	thyme
1	teaspoon	salt -- to taste
1	teaspoon	freshly-ground black pepper -- to taste
6	medium	basil leaves
8	pieces	bread -- rubbed with garlic and toasted

Preparation:

In a 14-inch deep sauté pan, heat oil until smoking over high heat. Add red onion and carrot and cook until just softened but not brown, about 3 to 4 minutes. Add eggplant and cook 1 minute. Add red bell pepper, garlic and zucchini and cook 2 minutes. Add tomatoes and thyme and season lightly with salt and pepper. Cook 2 minutes and remove from heat. Vegetables should still have a light crunch. Allow to cool, stir in tomato juice and seeds and basil and serve at room temperature as a light snack with croutons. Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A05)