Grilled Vegetable Chopped Salad With Parmesan Vinaigrette

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2 ears corn

1/4 cup olive oil

Kosher salt and ground black pepper, to taste

2 red peppers, cored and cut into large slices

2 large or 3 small zucchini, cut from end to end in 1/2-inch slices

1/2 large red onion, diced, to equal about 1 1/4 cups

4 cups chopped romaine lettuce (should be chopped very small)

1/2 cup shelled English peas

For the Parmesan vinaigrette

1 clove garlic

1/2 teaspoon salt

1/4 cup fresh lemon juice, plus more to taste

1/2 cup extra virgin olive oil

1/4 cup freshly grated Parmesan cheese, plus more for garnish

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