1 Tbs olive oil
8 baby carrots
--peeled and trimmed
8 baby patty pan squash
1 medium onion, sliced
4 baby eggplants, trimmed
--and halved lengthwise
1 medium yellow bell pepper, cored
--seeded and cut
--into 1/4-inch strips
8 cherry tomatoes
1 Tbs chopped garlic
4 sprigs fresh thyme
salt, to taste
freshly ground black pepper, to taste
1/2 cup coarsely chopped fresh basil


In heavy skillet, heat olive oil. Add carrots, squash, onion, eggplant and bell pepper. Saute, stirring and tossing so vegetables cook evenly, about 5 minutes. Add tomatoes, garlic, thyme, salt and pepper. Cook, tossing and stirring, about 3 minutes. Add basil; stir to combine. Serve immediately.