½ cup olive oil
3 medium cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
Salt and ground black pepper
2 large red onions, peeled and cut into 1/2-inch thick slices
3 medium zucchini, ends removed, sliced lengthwise into 1/2-inch thick strips,
3 small eggplants, ends removed, sliced lengthwise into 1/2-inch-thick strips,
1 large red bell pepper, cored, seeded and cut into large wedges
These vegetables are fine warm or at room temperature, so grill them before the main course.
1. Light grill fire. Combine oil, garlic, thyme, and salt and pepper to taste in small bowl. Place vegetables on platter; brush both sides with flavored oil.
2. Place vegetable grid over medium-hot fire and heat several minutes. Place sliced onions on grid. Arrange as many vegetables as possible on open parts of grill. (Grill remaining vegetables in batches as openings are available.)
3. Grill uncovered, turning onions frequently but other vegetables just once, until everything is marked with dark stripes, 5 to 6 minutes for onions and 8 to 10 minutes for zucchini, eggplant, and pepper.
4. As each vegetable looks done, transfer to large platter. Serve hot, warm, or at room temperature. (Vegetables can be covered and kept at room temperature for several hours.)