Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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