September 13, 2006
Grilled Green Bean & Eggplant Salad
Phoenix SW Valley CSA
2 small eggplants
1/2 lb fresh green beans, whole
1/4 cup balsamic vinegar
2 large red bell peppers, julienned
2 cups mixed greens
2 tbsp minced red onion
1 tbsp olive oil
2 tbsp lemon juice
2 tbsp 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 tbsp balsamic vinegar. Add salt & pepper. Arrange grilled vegetables on top. Serve immediately.
