Grilled Vegetables With Thyme & Rosemary

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Ingredients

1 eggplant, cut lengthwise into 1/4-inch-thick slices

1 fennel bulb, stalk removed, cut lengthwise into 1/4-inch-thick slices

3 zucchini, cut lengthwise into 1/4-inch-thick slices

2 red onions, peeled and cut crosswise into 1/4-inch-thick slices

2 tablespoons chopped fresh rosemary

2 tablespoons fresh thyme leaves

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 to 3 tablespoons extra virgin olive oil

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