Grilled Vegetable Salad With Pesto Dressing

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Ingredients

2 medium zucchini, sliced crosswise 1/2 inch thick

2 yellow squash, sliced crosswise 1/2 inch thick

2 red bell peppers, quartered lengthwise

2 medium red onions, sliced crosswise 1/2 inch thick

1 medium eggplant, sliced crosswise 1/2 inch thick

1 cup extra-virgin olive oil

Salt and freshly ground pepper

1 tablespoon pine nuts

2 packed cups basil leaves

1 garlic clove, smashed

1 tablespoon fresh lemon juice

1 tablespoon water

1/4 cup freshly grated Parmesan cheese

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