Grilled Ratatouille

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4 red bell peppers, halved

2 red onions, sliced lengthwise 1/3 inch thick, root end left intact

2 medium yellow squash, sliced lengthwise 1/3 inch thick

2 medium zucchini, sliced lengthwise 1/3 inch thick

24 cherry tomatoes

Olive oil, for brushing

Salt and freshly ground pepper

About 1 teaspoon dried thyme

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