Ingredients
- 2 japanese eggplants
- 2 bell peppers (red)
- 2 mixed greens
- 250 gr green beans (fresh)
- 60 ml balsamic vinegar
- 30 ml balsamic vinegar
- 30 ml lemon juice
- 16 gr onion (minced red)
- 16 ml olive oil
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
