Grilled Green Bean & Eggplant Salad

Ingredients

2 japanese eggplants
250 gr green beans
60 ml balsamic vinegar
2 bell peppers
2 mixed greens
16 gr onion
16 ml olive oil
30 ml lemon juice
30 ml balsamic vinegar

Instructions

Salt & pepper Slice eggplants into rounds 1 cm 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