Grilled Vegetable Salad

1 tsp. fresh rosemary, chopped

1/8 tsp. freshly ground pepper

2-1/2 tsp. olive oil

1 tbsp. raspberry-flavored vinegar

1 clove garlic, minced

2 ears fresh corn, husked

1 zucchini, cut in half lengthwise

1 yellow squash, cut in half lengthwise

1 red bell pepper, cut into quarters

1 medium eggplant, cut in half lengthwise

2 slices (1/2-inch each) red onion

1 lg. unpeeled tomato, cored and cut in half crosswise

Vegetable cooking spray

Combine rosemary and next 4 ingredients in a bowl; stir with a whisk until blended.

Brush ears of corn and the cut surfaces of the remaining vegetables with half of olive oil mixture, and set aside.

Coat grill rack with cooking spray; place on grill over medium-hot coals.

Place vegetables, cut sides down, on rack. Cook 5 minutes; brush with remaining olive oil mixture. Turn vegetables over, and cook an additional 5 minutes or until tender.

Remove from grill; cut each ear of corn into 6 pieces. Cut each onion slice into quarters. Cut remaining vegetable pieces in half.