Grilled Italian Vegetables with Thyme and Garlic | America's Test Kitchen

Name: Grilled Italian Vegetables with Thyme and Garlic | America's Test Kitchen
Total time: 55 min
Ingredients: 1/2 cup olive oil; 3 medium cloves garlic, minced; 1 tablespoon fresh thyme, minced, plus several sprigs for garnish; Salt and ground black pepper; 2 large red onions, peeled and cut into 1/2-inch thick slices; 3 medium zucchini, ends removed, sliced lengthwise into 1/2-inch thick strips, peel removed from outer slices; 3 small eggplants, ends removed, sliced lengthwise into 1/2-inch-thick strips, peel removed from outer slices; 1 large red bell pepper, cored, seeded and cut into large wedges

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To avoid precooking, slice the vegetables just right and use the correct cooking temperature.

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Ingredients

1/2 cup olive oil
3 medium cloves garlic, minced
1 tablespoon fresh thyme, minced, plus several sprigs for garnish
Salt and ground black pepper
2 large red onions, peeled and cut into 1/2-inch thick slices
3 medium zucchini, ends removed, sliced lengthwise into 1/2-inch thick strips, peel removed from outer slices
3 small eggplants, ends removed, sliced lengthwise into 1/2-inch-thick strips, peel removed from outer slices
1 large red bell pepper, cored, seeded and cut into large wedges