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.
