Grilled Tuna with Provençal Vegetables and Easy Aioli

INGREDIENTS

• 4 tablespoons (about) olive oil
• 2 zucchini, quartered lengthwise
• 4 5-ounce albacore tuna steaks (from the U.S. or Canada; about 1 inch thick)
• 2 cups assorted cherry tomatoes, halved
• 1 eggplant (about 1 pound), cut lengthwise into 3/4-inch-thick slices
• 2 teaspoons herbes de Provence*
• 1 garlic clove, minced
• Nonstick vegetable oil spray