Grilled Rabbit and Vegetables

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1 (3 to 4 pound) rabbit, cut into 8 pieces

Fine sea salt and freshly ground white pepper

1/2 cup extra-virgin olive oil

4 garlic cloves, thinly sliced

1 bunch thyme

1 bunch rosemary

2 tomatoes, halved

1 eggplant, sliced crosswise into 1/2-inch-thick pieces

2 round zucchini, sliced on a bias into 1/2-inch thickness (you can substitute regular zucchini)