Ratatouille Bruschetta - Forks Over Knives

Ingredients

• 3 medium tomatoes, peeled and chopped, or one 15-oz. can diced tomatoes, undrained
• 3 medium zucchini, halved lengthwise and cut into ½-inch-thick slices
• 1 medium eggplant, cut into ½-inch chunks
• 1 medium onion, thinly sliced
• 1 small bell pepper (any color), cut into ½-inch pieces
• 2 cloves garlic, minced
• 1 tablespoon herbes de Provence or Italian seasoning, or 1 sprig each fresh thyme, rosemary, oregano, sage, and parsley
• 1 bay leaf (optional)
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 loaf whole grain bread
• Sliced olives (optional)
• Chopped fresh basil, for garnish