Instructions: Prepare the vegetables. Halve baby eggplants. Cut yellow squash on an angle into 1/3-inch thick slices. Using the white and light green parts of the scallions, cut on an angle into 3-inch pieces.

Heat a grill pan or an outdoor grill. Place eggplants, yellow squashes, and scallions in large bowl. Add olive oil, and toss to combine. Place vegetables on grill pan. Grill until lightly charred on one side, about 4 minutes. Turn the vegetables, and cook until lightly charred and tender when pierced with the tip of a knife, about 4 minutes more.

As the vegetables are cooked, return to bowl; add balsamic vinegar, thyme, salt, and pepper. Toss to combine. Taste, and adjust for seasoning. Serve immediately.

This recipe yields 6 servings.

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