Grilled Green Bean And Eggplant Salad

Servings: 4
Ingredients:

2 ea Japanese eggplants
1/2 lb Fresh green beans, whole
1/4 c  Balsamic vinegar
2 lg Red bell peppers, julienned
2 c  Mixed greens
2 tb Minced red onion
1 tb Olive oil
2 tb Lemon juice
2 tb Balsamic vinegar
Salt and pepper

Slice eggplants into rounds 1/4′ thick. Toss with green beans in balsamic
vinegar. Grill 8 to 10 minutes, turning frequently.

In a large salad bowl, toss together bell peppers, greens, onions, live
oil, lemon juice and 2 tb balsalmic vinegar. Add salt and pepper. Arrange
grilled vegetables on top. Serve immediately.

‘Vegetarian Times’ July, 1993

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