Skillet Vegetables on Cheese Toast

Surprisingly, my kids really liked this dish! It's supposed to be a main dish, but I think it almost works better as a side.

(from the December 2008 issue of Better Homes & Gardens magazine)

8 slices crusty wheat bread
1/2 an 8-ounce pkg. peeled fresh whole baby carrots, halved lengthwise
1 8-ounce pkg. button mushrooms, halved
4 cloves garlic, peeled and coarsely chopped
1 small red onion, cut in thin wedges
2 tbsp olive oil
4 ounce soft goat cheese (Chevre)
fresh basil (optional)

1. Preheat broiler. Place bread on baking sheet; set aside.
2. In large skillet cook carrots, mushrooms, garlic, and onion in hot olive oil over medium-high heat 2-3 minutes, until vegetables just begin to brown. Add 2 tbsp water; cover and cook over medium heat 5 minutes, or until vegetables are crisp-tender, stirring once. Sprinkle with salt and pepper.
3. Meanwhile, for cheese toast, lightly toast bread 3 inches from broiler heat for 1-2 minutes. Spread goat cheese on one side of each slice. Broil 3 inches from heat for 1-2 minutes, until cheese is softened.
4. On plates, top cheese toast with vegetables. Drizzle with additional olive oil; sprinkle with fresh basil