September 13, 2006
Grilled Green Bean & Eggplant Salad
Phoenix SW Valley CSA
2 small eggplants
1/2 pound fresh green beans, whole
1/4 cup balsamic vinegar
2 large red bell peppers, julienned
2 cups mixed greens
2 tablespoons minced red onion
1 tablespoon olive oil
2 tablespoons lemon juice
2 tablespoons balsamic vinegar
salt & pepper to taste
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.