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Grilled Vegetable Salad Capri-Style

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Grilled Vegetable Salad Capri-Style

Ingredients

  • ¼ cup red wine vinegar
  • 2 red bell peppers
  • 3 garlic cloves, minced
  • 2 yellow bell peppers
  • 1 teaspoon dried oregano, crumbled
  • 12 baby zucchini with flowers or 4 small zucchini
  • 1 teaspoon ground cumin
  • 2 medium red onions
  • 1 teaspoon colman’s dry mustard
  • 6 scallions
  • 1 teaspoon hot red pepper flakes
  • 12 spears pencil asparagus
  • ½ cup extra-virgin olive oil
  • kosher salt
  • grated zest and juice of 1 orange
  • 12 fresh basil leaves, cut into chiffonade (thin slivers)
  • 2 small asian or italian eggplant
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