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Grilled Vegetables With Roasted Red Pepper Marinade And Dip

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1 cup Stonyfield Organic Whole Milk Plain yogurt

1- 6oz. jar roasted red peppers

4 garlic cloves, crushed

1/4 teaspoon ground cumin

1/2 teaspoon sea salt

1/2 teaspoon ground pepper

1/4 teaspoon crushed red pepper

1 eggplant (cut off ends, peel, and cut in 1/2 inch thick rounds)

1 zucchini (cut off ends, cut lengthwise)

1 summer squash (cut off ends, cut lengthwise)

1 onion (cut off ends, peel, and cut in 1/2 inch thick rounds)

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