Fire-Roasted Vegetable Salad

By Sunset
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1 garlic clove

2 tablespoons high-quality red wine vinegar

4 medium zucchini, sliced lengthwise 1/2 in. thick

3 ears corn, husks and silks removed

2 ripe tomatoes, cored

1/2 cup extra-virgin olive oil, divided

About 3/4 tsp. kosher salt, divided

About 1/2 tsp. pepper, divided

2 whole onions, unpeeled

2 red bell peppers

2 yellow bell peppers

1 cup lightly packed fresh mint leaves, torn into pieces

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