Grilled Balsamic Vegetables

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1
small eggplant (about 3/4 lb), cut into 1-inch pieces
1
medium red bell pepper, cut into strips
1
yellow summer squash, cut diagonally into 1/2-inch slices
1/2
medium red onion, cut into 1/2-inch wedges
1/2
cup balsamic dressing
2
tablespoons finely shredded Parmesan cheese
3
tablespoons sliced fresh basil leaves

Directions

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