INGREDIENTS:50 onion wedges, cut thickly 24 asparagus spears, thin 25 yellow summer squash 5 eggplants, cut into thick slices 5 red bell peppers, cut into 5 wedges each 5 green bell peppers, cut into 5 wedges each 5 yellow bell peppers, cut into 1 wedges eachVinaigrette: 1 ¼ cups sherry wine vinegar 1 ½ cups balsamic vinegar 1 1/3 cups olive oil 1 ½ tsp. salt 1 ½ tsp. ground black pepper 18 pearl onions, peeled DIRECTIONS:Grill vegetables. While hot, place on serving plate and dress with 2 ...

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