Open-Face Ratatouille Sandwich

1 small eggplant, cut in 1-inch pieces
1 small zucchini or yellow summer squash, cut in 3/4-inch slices
1 medium red sweet pepper, cut in strips
1/2 of a small red onion, cut in 1/2-inch wedges
1 tbsp olive oil
1/2 tsp herbes de Provence or dried thyme, crushed
2 medium plum tomatoes, each cut lengthwise in 6 wedges
8 small or 4 large 1/2-inch slices whole wheat or white French bread, toasted (about 8 oz total)
1 clove garlic, halved
2 tbsp balsamic vinegar
Fresh thyme sprigs (optional)

Preheat oven to 400 degrees. Coat a large shallow roasting pan with nonstick cooking spray. Add eggplant, zucchini, sweet pepper, and onion to prepared pan. Drizzle olive oil; sprinkle herbes de Provence, 1/8 tsp salt, and 1/8 tsp black pepper. Toss to coat. Roast vegetables 30 minutes, tossing once. Add tomatoes to roasting pan. Roast 15 to 20 minutes more or until vegetables are tender and some surface areas are lightly browned.
Meanwhile, rub toasted bread with cut sides of the garlic clove. Place two small slices or one large slice of the bread on each of four plates. Sprinkle the balsamic vinegar over vegetables; toss gently to coat. Spoon warm vegetables on bread. If desired, garnish with fresh thyme sprigs.
Makes 4 servings.