Grilled Vegetables Platter

• 1 Japanese eggplant, cut into 1/4-inch strips, lengthwise (small, black, purple or white skinned)
• 1 small zucchini, cut into 1/4-inch slices, lengthwise
• 1 cubanelle italian pepper (light green)
• 1 red onion, sliced into thick rings
• 8 medium cremini mushrooms
• 12 cup extra-virgin olive oil, for brushing
• coarse salt and black pepper
• 2 tablespoons chopped fresh thyme

1. Preheat grill or grill pan over moderate to high heat.
2. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil.
3. Season vegetables with salt and pepper.
4. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable.
5. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.

japanese eggplant, zucchini, italian pepper, red onion, cremini mushrooms, extravirgin olive oil, salt, thyme

Taken from www.food.com/recipe/grilled-vegetables-platter-486602 (may not work)