Preparation:
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 and 2 tbs balsamic vinegar. Add salt and pepper. Arrange grilled vegetables on top. Serve immediately.
"Vegetarian Times" July, 1993 |