Title: Grilled green bean & eggplant salad
 Categories: Salads
      Yield: 4 servings
 
      2 ea Japanese eggplants
    1/2 lb Fresh green beans, whole
    1/4 c  Balsamic vinegar
      2 lg Red bell peppers, julienned
      2 c  Mixed greens
      2 tb Minced red onion
      1 tb Olive oil
      2 tb Lemon juice
      2 tb 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 tb balsalmic vinegar.  Add salt & pepper.
  Arrange grilled vegetables on top.  Serve immediately.
  
  "Vegetarian Times" July, 1993