Grilled Vegetable Salad

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Ingredients

1 teaspoon chopped fresh rosemary

1/8 teaspoon freshly ground pepper

2 1/2 teaspoons olive oil

1 tablespoon raspberry-flavored vinegar

1 clove garlic, minced

2 ears fresh corn, husked

1 small zucchini, cut in half lengthwise (about 1/4 pound)

1 small yellow squash, cut in half lengthwise (about 1/4 pound)

1 large red bell pepper, cut into quarters

1 medium eggplant, cut in half lengthwise (about 1 pound)

2 (1/2-inch) slices purple onion

1 large, unpeeled tomato, cored and cut in half crosswise

Vegetable cooking spray

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