Name: Grilled Green Bean and Eggplant Salad
Ingredients: 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

CATEGORY	CUISINE	TAG	YIELD
Grains, Eggs	Sami	Salads, Beans	4	Servings

INGREDIENTS

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

INSTRUCTIONS

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

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