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Grilled Green Bean & Eggplant Salad Recipe
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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 & 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 & 2 tb balsalmic vinegar. Add salt & pepper. Arrange grilled vegetables on top. Serve immediately. "Vegetarian Times" July, 1993
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