Great Grilled Vegetables Platter

• 1 Japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise
• 1 small zucchini, cut into 1/4-inch slices, lengthwise
• 1 cubanelle (light green) Italian pepper, cut into strips, lengthwise
• 1 small red onion, sliced into thick rings
• 8 medium creminis (baby portobellos), trimmed
• 1/2 cup extra-virgin olive oil, for brushing
• Coarse salt and black pepper
• 2 tablespoons chopped fresh thyme, 4 to 6 sprigs stripped and chopped (1/2 teaspoon (a sprinkle) of dried thyme or dried Italian Seasoning may be substituted)

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, zucchini, cubanelle, red onion, creminis, extravirgin olive oil, salt, fresh thyme

Taken from www.foodnetwork.com/recipes/rachael-ray/great-grilled-vegetables-platter-recipe.html (may not work)