Ingredients

• 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)

Directions