Title: Grilled Green Bean and Eggplant Salad
Categories: Salads, Beans
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini