Amount
Ingredient
Preparation



2
each
eggplants

japanese



1/2
pound
green beans

fresh, whole



1/4
cup
balsamic vinegar





2
large
red bell peppers

julienned



2
cups
mixed greens





2
tablespoons
red onion

minced



1
tablespoon
olive oil





2
tablespoons
lemon juice





2
tablespoons
balsamic vinegar





1
x
salt and black pepper

to taste

 Slice eggplants into rounds 1/4" thick.

Toss with green beans in Balsamic vinegar.

Grill 8 to 1 minutes, turning frequently.

In a large salad bowl, toss together bell peppers, greens, onions, live oil, lemon juice and 2 tb balsalmic vinegar.

Add salt and pepper.

Arrange grilled vegetables on top.

Serve immediately.