Grilled Peppers, Eggplant & Zucchini with Lemon-Harissa Dressing

Serves:

• 2 large red peppers, seeded and cut into 2-inch wedges
• 1 Italian eggplant, sliced into 1/2-inch planks
• 2 medium zucchini, sliced into 1/2-inch planks
• 1/4 cup extra-virgin olive oil
• 2 sprigs fresh thyme
• 2 cloves garlic, peeled and grated (on a microplane)
• Kosher salt and freshly ground black pepper
• For the Dressing:
• 2/3 cup extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1 tablespoon harissa
• Kosher salt and freshly ground black pepper