Grilled Vegetables With Balsamic Vinaigrette

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Ingredients

1/4 cup balsamic vinegar

2 tablespoons honey

1 tablespoon olive oil

1 teaspoon coarsely ground black pepper

1/2 teaspoon salt

4 garlic cloves, minced

4 plum tomatoes, halved

2 zucchini, cut lengthwise into 1/4-inch slices

1 (1-pound) eggplant, cut crosswise into 1-inch-thick slices

1 red bell pepper, cut into 8 wedges

1 onion, cut into 2-inch-thick wedges

1 small bunch kale (about 8 ounces)

Cooking spray

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