Recipe for Great Grilled Vegetables Platter

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Yield:

Ingredients:

Amount	Ingredient
1 sm	Japanese eggplant cut lengthwise
	into 1/4" strips
	(black, purple or white skinned)
1 sm	zucchini cut lengthwise
	into 1/4" slices
1 x	cubanelle (light green) Italian pepper cut lengthwise
	into strips
1 sm	red onion sliced thick rings
8 med	creminis (baby portobellos) trimmed
1/2 cup	extra-virgin olive oil for brushing
	Coarse salt to taste
	Freshly-ground black pepper to taste
2 tbl	chopped fresh thyme 4 to 6 sprigs
	stripped and chopped
	(1/2 tspn [a sprinkle] of dried thyme or

Instructions:

Instructions: Preheat grill or grill pan over moderate to high heat.

Assemble cut veggies on a platter and as you place them on the grill, brush each side with a little oil. Season vegetables with salt and pepper. Cook until vegetables are just tender, 3 to 5 minutes on each side, depending on the vegetable.

Arrange grilled vegetables on a platter and garnish with a generous sprinkle of chopped fresh thyme.

This recipe yields 4 side dish servings.

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