Grilled Vegetable Platter

1 japanese eggplant, cut 1/4" strips -- lengthwise
1 small zucchini, cut 1/4" slices, lengthwise
1 light green pepper, cut in strips -- lengthwise
1 small red onion, sliced thick rings
8 medium baby portobellos, trimmed
1/2 cup extra virgin olive oil
coarse black salt and pepper
2 tablespoons chopped fresh thyme, stripped, chopped

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.

Yield: 4 side dish servings