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This recipe is a snap to make. Be creative with the vegetables — substitute eggplant or yellow squash for the zucchini, and yellow cherry tomatoes would add great color. Use it as a dip for breadsticks, on mini-pizzas or tossed with pasta, too.
Use a food processor to coarsely chop the zucchini, tomatoes, onion, garlic and bell pepper. Do it in batches, not all at once. Pulse until they’re chopped, but still have some texture left; do not purée. Place vegetables in a large bowl.
Heat the olive oil in a large sauté pan over medium-high heat. Add the vegetables, salt and pepper. Cook, stirring frequently, until most of the liquid is gone, 10–15 minutes. Reduce the heat and stir more frequently if the mixture begins to stick. The vegetables should be soft and melty. Near the end of the cooking time, stir in the thyme. When the tapenade mixture is done, remove from the heat and stir in the olives. Cover and refrigerate for at least 2 hours (overnight is better).
Toast or grill slices of Italian bread. Spread tapenade over each slice, then sprinkle on herbs and serve.
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