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Makes 6 to 8 Servings / Prep: 25 min., Grill: 25 min.
Cut squash in half lengthwise, and cut onion into ¼-inch-thick slices.
Coat corn, squash, and onion with cooking spray, and set aside.
Grill chile peppers, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side.
Set aside.
Grill corn and onion, covered with grill lid, over medium-high heat 4 minutes on each side.
Set aside.
Grill squash, cut sides down, covered with grill lid, over medium-high heat 5 minutes; turn and grill 2 more minutes.
Cut corn kernels from cobs.
Chop squash, onion, and chile peppers, discarding chile pepper stems and seeds; place corn kernels and vegetables in a large bowl.
Toss vegetable mixture with garlic, basil, and remaining ingredients.
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