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---------- Recipe via Meal-Master (tm) v8.02


Categories: Salads, Beans

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

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