Grilled Green Bean and Eggplant Salad

Course : Beans
Serves: 4
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2 medium Japanese eggplants
1/2 pound fresh green beans -- whole
1/4 cup balsamic vinegar
2 large red bell peppers -- julienne
2 cups mixed greens
2 tablespoons minced red onion
1 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
1 teaspoon salt and pepper

Preparation / Directions:

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

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