* Summer Veggie Salad
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Summer Veggie Salad

  •    4 (4-inch) portobello mushroom caps
  •    2 (1/2-inch-thick) slices red onion
  •    2 ears shucked corn
  •    1 large red bell pepper, quartered and seeded
  •    1 medium zucchini, halved lengthwise
  •    1 large yellow squash, halved lengthwise
  •    2 tablespoons olive oil
  •    2 teaspoons fresh lemon juice
  •    1 teaspoon minced fresh thyme
  •    1/2 teaspoon Dijon mustard
  •    1/4 teaspoon kosher salt
  •    1/4 teaspoon freshly ground black pepper
  •    2 ounces Manchego cheese, shaved (about 1/2 cup)
  •    1 ounce pine nuts, toasted (about 1/4 cup)

1. Preheat grill to medium-high heat.
2. Coat mushrooms, onion, corn, bell pepper, zucchini, and yellow squash with a few drops of olive oil. Arrange vegetables on grill rack and grill 5 minutes on each side or until tender.
3. Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut kernels from ears of corn; add to oil mixture. Cut remaining vegetables into bite-sized pieces; add to oil mixture. Toss gently to combine. Top with cheese and pine nuts.

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