Armenian Lamb and Grilled Vegetables

Name: Armenian Lamb and Grilled Vegetables
Ingredients: 2 Japanese eggplants (about 8 inches long), ends trimmed and each cut into 6 round slices; 2 small zucchini, ends trimmed and each cut into 6 round slices; 2 red onions, cut into about 6 wedges from top to root end; 12 large cherry tomatoes; Olive oil, for drizzling; 1 tablespoon plus 1 teaspoon zaatar; Kosher salt and freshly ground black pepper; 8 lamb loin chops, at room temperature; 1/3 cup olive oil; 2 tablespoons white wine vinegar, preferably chardonnay; 2 tablespoons chopped fresh dill; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh parsley; 1 clove garlic, minced; 1 red serrano chile, seeded and finely diced; 1 shallot, minced