Great Grilled Vegetables Platter
This a very tasty side.
|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 seasonings may be substituted)|
Preheat grill or grill pan over moderate to high heat. Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable. Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.