Grilled green bean and eggplant salad

4 Servings

Ingredients

Quantity Ingredient
2 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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