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Grilled Vegetable Salad - 4 Servings

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Ingredients

½ medium eggplant, thinly sliced

1 small red or yellow pepper, thinly sliced

6 asparagus spears, trimmed and peeled

½ medium summer squash or zucchini, thinly sliced

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

2 cups mixed greens

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