1/4 c. vegetable oil
1 clove garlic, crushed
1 medium eggplant, sliced 1/2-inch thick
salt
4 zucchini, halved lengthwise
1 large red onion, cut into thick slices
8 large mushroom caps, halved
4 medium tomatoes, halved
2 green bell peppers, quartered
2 red bell peppers, quartered
chopped fresh marjoram
chopped fresh oregano
chopped fresh rosemary
chopped fresh sage
chopped fresh basil
chopped fresh thyme
freshly ground pepper
In a bowl, combine the oil and garlic. Let stand for 1 hour. Sprinkle the eggplant with salt.
Let stand on paper towels for 30 minutes. Rinse with cold water; drain and pat dry. Brush the eggplant, zucchini,
onion, mushroom caps, tomatoes and bell peppers with the garlic oil. Sprinkle the marjoram over the eggplant; the oregano
over the zucchini; the rosemary over the onion; the sage over the mushrooms; the basil over the tomatoes; and the thyme over
the bell peppers. Season with pepper. Grill the vegetables directly over medium-hot coals for 5 to 10 minutes,
or until crisp-tender, turning as needed. Serve at once.