Chile-Basted Grilled Vegetables

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1 tablespoon olive oil

1 yam, peeled and cut lengthwise into 1/2-inch thick slices

2 zucchini, cut in half lengthwise

2 ears fresh corn, husked and cut in half

1 red bell pepper, cored and quartered

1 flat red onion or 2 small Vidalia onions, halved

1/2 cup Red Chile Lime Salsa (see recipe)

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