grilled green bean & eggplant salad
- Categories
- Salad
- Yield
- 4 servings
| Measure | Ingredient |
|---|---|
| 2 eaches | Japanese eggplants |
| ½ pounds | Fresh green beans, whole |
| ¼ cup | Balsamic vinegar |
| 2 larges | Red bell peppers, julienned |
| 2 cups | Mixed greens |
| 2 tablespoons | Minced red onion |
| 1 tablespoon | Olive oil |
| 2 tablespoons | Lemon juice |
| 2 tablespoons | Balsamic vinegar |
| Salt & pepper |
Slice eggplants into rounds ¼" 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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