Title: Grilled Green Bean & Eggplant Salad
Categories: Salad Bean
Yield: 4 Servings

2		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.

"Vegetarian Times" July, 1993

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