Preheat the barbecue to medium heat. Combine prepared vegetables in a large bowl. Drizzle with half of the olive oil and thyme leaves.
Cook vegetables on barbeque for 4-5 minutes on each side or until chargrilled on the outside and starting to soften. Brush the vegetables with remaining olive oil and season with salt and pepper before turning to cook on the other side. The eggplant may need an additional 3-4 minutes.
In the meantime, place baby spinach or mixed leaves in a bowl. Add the cooked vegetables and top with semi-dried tomatoes and olives.
Drizzle with olive oil and red wine vinegar before serving.