Ingredients
- 2 japanese eggplants
- 2 bell peppers (red)
- 2 mixed greens
- 1/2 lb green beans (fresh)
- 1/4 c balsamic vinegar
- 2 tb balsamic vinegar
- 2 tb lemon juice
- 2 tb onion (minced red)
- 1 tb olive oil
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
