Open-faced Ratatoulille Sandwich

1 small eggplant, cut in 1" pieces
1 small zucchini or yellow squash, cut in 3/4" slices
1 med. red sweet pepper, cut in strips
1/2 small onion, cut in 1/2" wedges
1 T. olive oil
1/2 t. dried thyme
2 med plum tomatoes, cut in wedges
8 slices toasted whole wheat or french bread
1/2 clove garlic, minced
2 T. balsamic vinegar

1. Preheat oven to 400. Mix eggplant, zucchini, pepper, onion, olive oil, thyme, garlic, and salt and pepper to taste. Roast 30 min.
2. Add tomatoes and roast additional 15-20 min or until tender.
3. Sprinkle vinegar over veggies and toss. Spoon warm veggies on toasted bread.