Preheat barbecue to medium-high. Whisk lemon juice with oil, vinegar, basil, sugar and salt in a large bowl. Season with pepper. Set aside. Brush vegetables with olive oil, then place on grill. You might have to grill in 2 batches. Grill until tender and lightly charred, turning often, 6 to 8 min. Transfer vegetables to a cutting board as they are done. (Keep an eye on tomatoes and green onions as they cook quickly.) Chop grilled tomatoes, eggplant, peppers and red onion. Thickly slice zucchini diagonally. Thinly slice green onions. Toss vegetables with dressing until well coated. Garnish with fresh basil before serving.
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Last updated: October 27th, 2020
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