Grilled Green Bean & Eggplant Salad

Ingredients

2 japanese eggplants
1/2 lb green beans
1/4 c balsamic vinegar
2 bell peppers
2 mixed greens
2 tb onion
1 tb olive oil
2 tb lemon juice
2 tb balsamic vinegar

Instructions

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