Grilled Antipasto

½ medium eggplant, cut into ¼-inch thick slices 1 small red or yellow pepper (or ½ medium-large), cored, quartered, cut into ¼-inch slices 1 small summer squash or zucchini, halved and cut into ¼-inch strips 2 garlic cloves, peeled and smashed ⅓ cup pitted nicoise olives 2 tablespoons olive oil ½ teaspoon kosher salt freshly ground black pepper 2 sprigs fresh thyme ½ teaspoon grated lemon zest

1 .   Preheat grill in the closed position.

2 .   While the unit is preheating, toss all of the ingredients, except for the lemon zest, together in a large bowl. Once hot, put ⅓ to ½ of the vegetables on the grill plates. Tossing occasionally, cook until grill marks are visible and vegetables are tender.  Repeat with remaining vegetables. The entire grilling process will take about 15 to 20 minutes.

3 .   Remove and toss with the lemon zest. Serve immediately.