Great Grilled Vegetables Platter

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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)