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servings:

The heat of the grill transforms vegetables, intensifying their flavors and drawing out their sweetness. Lemon and thyme add a light, summery note.

• 1 small eggplant, cut into 1/4-inch rounds
• 1 pound asparagus, trimmed
• 3 tomatoes, halved
• 5 pattypan or baby summer squashes, halved if large
• 2 heads radicchio, quartered
• 1 medium red onion, cut into 1/2-inch rings
• 1 red bell pepper, quartered, seeds and ribs removed
• 1 yellow bell pepper, quartered, seeds and ribs removed
• 1 portobello mushroom cap, cut into 1/2-inch slices
• 1/2 cup extra-virgin olive oil, for brushing
• Coarse salt and freshly ground pepper, to taste
• 1 teaspoon fresh lemon juice
• 1 1/2 teaspoons fresh thyme leaves

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