Ingredients
1 small eggplant, cut into 1/4-inch rounds
1 pound asparagus, trimmed
3 tomatoes, halved
5 pattypan or baby summer squashes, halved if large
2 heads radicchio, quartered
1 medium red onion, cut into 1/2-inch rings
1 red bell pepper, quartered, seeds and ribs removed
1 yellow bell pepper, quartered, seeds and ribs removed
1 portobello mushroom cap, cut into 1/2-inch slices
1/2 cup extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper, to taste
1 teaspoon fresh lemon juice
1 1/2 teaspoons fresh thyme leaves
Preparation
Preheat grill to medium. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 5 to 6 seconds.) Brush vegetables with oil, and season with salt and pepper. Grill vegetables, turning occasionally, until tender and slightly charred, 2 to 8 minutes (times vary depending on vegetable). Transfer grilled vegetables to a platter; add lemon juice, thyme, salt, and pepper, and toss. Serve warm or at room temperature.
