Grilled Mixed Vegetables

Serves: 10

2 1/2 cups olive oil
3 tbs. herbs de Province ( or use a combination of dried thyme basil, savory and fennel seeds)
1 tbs. minced garlic
Freshly ground pepper
6 bell peppers (green, red and/or yellow)
5 Belgian endive heads, halved
5 zucchini, trimmed, halved lengthwise
2 large onions, cut into 3/4-inch thick rounds
1 large eggplant, cut into 1/4-inch thick rounds
Salt
Greek olives

Combine oil, herbs and garlic in large baking pan. Season with pepper. Cut bell peppers lengthwise into 5 pieces each. Add peppers and all remaining vegetables to oil, turning to coat. Let marinate at least 2 hours, turning occasionally. Prepare grill on medium-high heat. Drain vegetables and arrange on grill rack. Season with salt. Cook until just crisp-tender, about 4 minutes per side. Transfer to platter. Garnish with Greek olives and serve.