2 Japanese eggplants
1/2 pound fresh green beans, whole
1/4 cup balsamic vinegar
2 large red bell peppers, julienne
2 cups mixed greens
2 Tablespoons minced red onion
1 Tablespoon olive oil
2 Tablespoons lemon juice
2 Tablespoons 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, olive oil, lemon juice & 2 Tablespoons balsamic vinegar.
Add salt & pepper.
Arrange grilled vegetables on top.