Ingredients
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1 ea red onion
sliced into 3 rings
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1 bu asparagus
trimmed
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2 ea portobello mushrooms
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2 ea corn
husks attached, silk removed and soaked in water for at least 1 hour
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2 ea Japanese eggplants
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1 ea red bell pepper
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1 ea Cubanelle pepper
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½ c extra virgin olive oil
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2 tsp kosher salt
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1 tsp ground black pepper
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1 c aged balsamic vinegar
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