Grilled Ratatouille Salad

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Nutrition per serving    (USDA % daily values)
CAL
497
FAT
146%
CHOL
2%
SOD
47%
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Ingredients for 4 servings

1/2 cup olive oil

2 tablespoons balsamic vinegar

1 teaspoon fresh thyme leaves

2 cloves garlic

1 tsp salt

340 grams (12 ounces) baby zucchini, halved lengthwise

340 grams (12 ounces) small Japanese eggplant, quartered lengthwise

340 grams (12 ounces) cherry tomatoes

340 grams (12 ounces) onions, sliced into 1/2-inch thick rings and separated

15 g basil

1/2 clove garlic

1/4 cup olive oil

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