Grilled Tuna with Provençal Vegetables and Easy Aioli
['Nonstick vegetable oil spray', '4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)', '2 zucchini, quartered lengthwise', '1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices', '4 tablespoons (about) olive oil', '2 cups assorted cherry tomatoes, halved', '2 teaspoons herbes de Provence*', '1 garlic clove, minced', 'Easy Aioli']
Spray grill with nonstick spray. Prepare barbecue (medium-high heat).
Brush tuna steaks, zucchini, and eggplant with olive oil; sprinkle with salt and pepper. Grill vegetables until tender and lightly charred, turning occasionally, about 12 minutes. Remove from grill and cut into bite-size chunks. Place vegetables, tomatoes, herbes de Provence, and garlic in large bowl; toss to blend. Set aside. Grill tuna steaks to desired doneness, about 4 minutes per side for medium-rare. Place tuna on plates, top with vegetables, and serve with aioli. * A dried herb mixture; sold in the spice section of supermarkets and at specialty foods stores. If unavailable, a combination of dried thyme, basil, savory, and fennel seeds can be substituted.
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