Wash the bell peppers, zucchinis, eggplant, mushrooms, and red onion under cold running water.

Pat them dry with a clean kitchen towel.

Trim the ends of the zucchinis and slice them into 1/4-inch thick rounds.

Cut the bell peppers into quarters, remove the seeds and membranes, and slice them into large chunks.

Slice the eggplant into 1/2-inch thick rounds.

Clean the mushrooms and trim any tough stems.

Peel the red onion, cut it in half, and slice it into thick wedges.

In a small bowl, whisk together the olive oil, minced garlic, dried thyme, dried rosemary, salt, and pepper.

Place the prepared vegetables in a large mixing bowl and pour the marinade over them.

Toss the vegetables until they are evenly coated with the marinade.

Let the vegetables marinate for at least 15-20 minutes to allow the flavors to meld.

Preheat your grill to medium-high heat (around 375-400°F or 190-200°C).

Make sure the grill grates are clean and lightly oiled to prevent the vegetables from sticking.

Arrange the marinated vegetables on the preheated grill in a single layer, making sure they are not overcrowded.

Grill the vegetables for 3-5 minutes per side, or until they are tender and lightly charred.

Use a pair of tongs to flip the vegetables halfway through the grilling process to ensure even cooking.

Remove the grilled vegetables from the grill and transfer them to a serving platter.

Arrange the grilled vegetables on a large platter, making sure to display them attractively.

Garnish the grilled vegetable platter with fresh parsley leaves, if desired.

Serve the Grilled Vegetable Platter immediately as a side dish or appetizer.

Enjoy your flavorful and nutritious Grilled Vegetable Platter!

Grilled Vegetable Platter Recipe: Preparation and Cooking Time, Calories, and Costs