Grilled Vegetable Salad

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Washington Post

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Ingredients

2 ears corn, shucked, rinsed and wrapped individually in aluminum foil

1 medium red bell pepper

4 fat scallions, white and light-green parts only (4 ounces)

2 pounds zucchini, trimmed and cut lengthwise into 1/4- to 1/2-inch slices

2 tablespoons olive oil

1/4 teaspoon salt

2 tablespoons red wine vinegar

Freshly ground black pepper

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