Armenian Lamb and Grilled Vegetables

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Lamb and Vegetables:

2 Japanese eggplants (about 8 inches long), ends trimmed and each cut into 6 round slices

2 small zucchini, ends trimmed and each cut into 6 round slices 

2 red onions, cut into about 6 wedges from top to root end 

12 large cherry tomatoes 

Olive oil, for drizzling 

1 tablespoon plus 1 teaspoon zaatar

Kosher salt and freshly ground black pepper 

8 lamb loin chops, at room temperature 

Herb Sauce:

1/3 cup olive oil

2 tablespoons white wine vinegar, preferably chardonnay 

2 tablespoons chopped fresh dill 

2 tablespoons chopped fresh mint 

2 tablespoons chopped fresh parsley 

1 clove garlic, minced 

1 red serrano chile, seeded and finely diced 

1 shallot, minced 

Kosher salt and freshly ground black pepper