Ingredients
½ medium eggplant, cut into ¼-inch-thick slices
1 medium red or yellow pepper, quartered and cut into ¼-inch slices
1 medium summer squash or zucchini, cut into ¼-inch rounds
8 asparagus spears, trimmed and halved lengthwise
2 garlic cloves, peeled and smashed
3 tbsp olive oil
½ tsp kosher salt
Pinch freshly ground black pepper
2 sprigs of fresh thyme
Preparation
Open (Flat) Position
Plates: Grill or Griddle
Place grill plates onto the Grill Master and preheat both to 200°C by touching the TEMP button once and "–" button to desired temperature. Touch OK to start preheating.
While the grill is preheating, toss all the ingredients together. Once hot, place vegetables on the grill. Tossing occasionally, cook until grill marks are visible, and vegetables are tender, about 25-30 minutes.
Remove and serve immediately.