Grilled vegetables

Choose the vegetables you like
In photo:
1 eggplant
1 zucchini
1 potato
1 green pepper

dressing:
¼ cup olive oil
2 teaspoons dry thyme or oregano
salt and pepper to taste

- slice vegetables in wheels (about ¼ inch thick)
- mix dressing ingredients
- using a kitchen brush, apply dressing to both sides of sliced vegetables
- place vegetables on preheated hot surface (a Teflon frying pan will do)
- grill one side and then turn over to grill the other.