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Grilled Vegetables with Green Goddess Dressing
Ingredients
  • 1 cup extra-virgin olive oil
  • ½ cup finely chopped basil
  • Salt and freshly ground pepper
  • 6 Asian eggplants (about 2 pounds), sliced lengthwise ½ inch thick
  • 6 portobello mushrooms, stemmed
  • 2 fennel bulbs, stalks and feathery fronds discarded, bulbs sliced lengthwise ½ inch thick through the core
  • 2 medium zucchini, sliced lengthwise ½ inch thick
  • 2 medium yellow squash, sliced lengthwise ½ inch thick
  • 1 medium cauliflower, core trimmed, head sliced lengthwise ½ inch thick
  • 2 large red bell peppers, cored and quartered
  • Green Goddess Dressing
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