Coat mushrooms, onion, corn, bell pepper, zucchini, and yellow squash with cooking spray. Arrange vegetables on grill rack coated with cooking spray. Grill 5 minutes on each side or until tender.
Combine oil and next 5 ingredients (through black pepper) in a large bowl, stirring with a whisk. Cut kernels from ears of corn; add to oil mixture. Cut remaining vegetables into bite-sized pieces; add to oil mixture. Toss gently to combine. Top with cheese and pine nuts.
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I made this mostly as instructed, with nut and cheese substitutions. I used Parmesan and lightly salted pistachios that I shelled and chopped. I also used a combo of sprouted quinoa, millet, and buckwheat for the grain. Everything about this recipe was fabulous. It would be a great stand alone vegetarian meal or, as we did, a side dish with a larger grilled dinner (burgers, in our case, but anything grilled).