Preheat an outdoor grill or a grill pan to medium-high. In a large bowl, combine the EVOO, garlic, parsley, sage, thyme and rosemary.
Coat the zucchini and peppers with some of the oil mixture and set aside. Coat the eggplant with the remaining oil mixture. Season the vegetables liberally with salt and pepper. Grill the eggplant steaks, turning twice, for 10 minutes. Grill the peppers for 7 minutes and the zucchini for 5 minutes, turning each once. Divide the vegetables among dinner plates or arrange on a platter. Top with the cheese.
Grill the bread and slather with the olives. Serve alongside the vegetables.