Grilled Green Bean & Eggplant Salad

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.

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