Assorted grilled vegetables

Ingredients:

• 1 eggplant (small black, purple or white), sliced ​​lengthwise into 0.5cm thick strips.
• 1 small zucchini, sliced ​​lengthwise into 0.5cm thick strips.
• 1 Cubanele pepper (light green), cut into longitudinal strips
• 1 small red onion, sliced ​​into thick rings
• 8 medium mushrooms, trimmed
• 0.5 cup olive oil, for greasing
• 2 tbsp chopped fresh thyme, 4-6 sprigs, leaves picked and chopped (can be replaced with 0.5 tsp (or a pinch) of dried thyme or dried Italian seasoning)

Preparation:

1. Preheat a grill or grill pan over medium-high heat. Place the sliced ​​vegetables on a platter and grill, brushing each side with a little olive oil. Season the vegetables with salt and pepper. Grill until tender, 3-5 minutes per side, depending on the vegetable. Arrange the grilled vegetables on a platter and sprinkle generously with chopped fresh thyme.