Herbes de Provence (thyme, sage, parsley, basil, lavender, and rosemary)
Preheat a grill. Cut vegetables into 1/2-inch thick slices. Mix vegetables with a generous amount of garlic and herbes de Provence. Drizzle vegetables with olive oil. Grill vegetables on a hot grill until tender and slightly charred.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.