Grilled green bean & eggplant salad
4 servings
Ingredients
| Quantity | 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 | ||
Directions
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