Great Grilled Vegetables Platter

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Rachael Ray
Nutrition per serving    (USDA % daily values)
CAL
300
FAT
89%
CHOL
0%
SOD
1%

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Ingredients for 4 servings

1 Japanese eggplant (small, black, purple or white skinned), cut into 1/4-inch strips, lengthwise

1 small zucchini, cut into 1/4-inch slices, lengthwise

1 cubanelle (light green) Italian pepper, cut into strips, lengthwise

1 small red onion, sliced into thick rings

8 medium criminis mushrooms (baby portobellos), trimmed

1/2 cup extra virgin olive oil (EVOO), for brushing

Coarse salt and black pepper

2 tablespoons fresh thyme (4-6 sprigs), stripped and chopped (1/2 teaspoon dried thyme or dried Italian seasoning (a sprinkle) may be substituted)

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