| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Sami |
Beans, Salads |
4 |
Servings |
INGREDIENTS
| 2 |
|
Japanese eggplants |
| 1/2 |
lb |
Fresh green beans, whole |
| 1/4 |
c |
Balsamic vinegar |
| 2 |
|
Red bell peppers, julienned |
| 2 |
c |
Mixed greens |
| 2 |
T |
Minced red onion |
| 1 |
T |
Olive oil |
| 2 |
T |
Lemon juice |
| 2 |
T |
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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