Grilled Vegetables

1 cup olive oil
1 Tablespoon dried thyme
1 Tablespoon crushed garlic
1 teaspoon crushed red pepper
1 Tablespoon dried tarragon
1 Tablespoon dried basil
1½ Tablespoons sun-dried tomatoes packed in oil, thinly sliced
1 large red bell pepper, seeded and sliced into 1½-inch strips
1 large yellow bell pepper, seeded and sliced into 1½-inch strips
1 zucchini, blanched and sliced lengthwise
1 yellow squash, blanched and sliced lengthwise
2 carrots, blanched and sliced lengthwise
8 ounces green beans, blanched
1 onion, sliced into ½-inch rounds
1 eggplant, sliced into ½-inch rounds
An assortment of whole fresh mushrooms
10 to 15 tiny new potatoes, unpeeled and steamed