First, prepare the crepes according to the recipe.
Wash and clean the vegetables. Slice the eggplants, zucchinis, peppers and tomatoes.
Then roast the vegetables on a griddle or on the grill with a little olive oil.
If necessary, heat the crepes a little, fill them, season with salt and pepper and add the thyme and roll them up.
Serve hot with a spoonful of greek yogurt.