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