Whisk together the olive oil, minced garlic, dried oregano, dried thyme, fennel seeds, and salt in a small bowl.
Cut 4 12"x18" sheets, enough to wrap the veggies, of heavy duty foil. Layer the vegetables on the center of each aluminum foil square. Start with the eggplant, then the onion, zucchini, tomato, and bell pepper.
Pour the olive oil mixture over top of the veggies and top with fresh basil. Seal the edges of the foil to make packets.
Preheat your grill to medium heat and place on the foil packets seam side up. Close grill and cook for 15 minutes. Carefully open packets and serve.