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Grilled Ratatouille Salad


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1-1/2 to 2 pounds eggplant

1 pound zucchini or yellow squash, scrubbed

1 large sweet onion

2 tablespoons vegetable oil

2 tablespoons balsamic vinegar

1-1/2 cups diced fresh tomato

2 tablespoons capers

chopped fresh basil or parsley if desired

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