Grilled Vegetable Salad

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Cooking with Amy
Nutrition per serving    (USDA % daily values)
CAL
247
FAT
28%
CHOL
0%
SOD
2%

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Ingredients for 4 servings

2 x Japanese eggplants

2 x ears of corn

2 x zucchini

2 x bell peppers

2 tbsp olive oil

salt and pepper

For Dressing:

2 tbsp fresh squeezed lemon juice

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