Grilled Vegetable Salad Recipe

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Nutrition per serving    (USDA % daily values)
CAL
424
FAT
119%
CHOL
0%
SOD
61%

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Ingredients for 4 servings

1 large red bell pepper, stemmed and seeded

1 to 2 cloves garlic, minced

2 medium red onions

1/4 cup red wine vinegar

Lettuce

2/3 cup olive oil

1 each zucchini and yellow crookneck squash, trimmed

1 to 2 teaspoons salt

1 medium or 2 small Japanese eggplants

1 bulb of fennel, trimmed and scrubbed

1 bunch fresh oregano or marjoram leaves, washed and chopped roughly

1/2 teaspoon freshly ground black pepper

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