Total Time
Prep 10 mins
Cook 10 mins

A Rachel Ray recipe

Ingredients Nutrition

  • 1 Japanese eggplant, cut into 1/4-inch strips, lengthwise (small, black, purple or white skinned)
  • 1 small zucchini, cut into 1/4-inch slices, lengthwise
  • 1 cubanelle italian pepper (light green)
  • 1 red onion, sliced into thick rings
  • 8 medium cremini mushrooms
  • 12 cup extra-virgin olive oil, for brushing
  • coarse salt and black pepper
  • 2 tablespoons chopped fresh thyme


  1. 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.