Grilled Vegetable Salad with Pesto Dressing

Ingredients

• 2 medium zucchini, sliced crosswise 1/2 inch thick
• 2 yellow squash, sliced crosswise 1/2 inch thick
• 2 red bell peppers, quartered lengthwise
• 2 medium red onions, sliced crosswise 1/2 inch thick
• 1 medium eggplant, sliced crosswise 1/2 inch thick
• 1 cup extra-virgin olive oil
• Salt and freshly ground pepper
• 1 tablespoon pine nuts
• 2 packed cups basil leaves
• 1 garlic clove, smashed
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1/4 cup freshly grated Parmesan cheese

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