Grilled Vegetables With Green Goddess Dressing

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1 cup extra-virgin olive oil

1/2 cup finely chopped basil

Salt and freshly ground pepper

6 Asian eggplants (about 2 pounds), sliced lengthwise 1/2 inch thick

6 portobello mushrooms, stemmed

2 fennel bulbs, stalks and feathery fronds discarded, bulbs sliced lengthwise 1/2 inch thick through the core

2 medium zucchini, sliced lengthwise 1/2 inch thick

2 medium yellow squash, sliced lengthwise 1/2 inch thick

1 medium cauliflower, core trimmed, head sliced lengthwise 1/2 inch thick

2 large red bell peppers, cored and quartered

Green Goddess Dressing

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