Grilled Green Bean & Eggplant Salad
Yield
4 servingsPrep
20 minCook
10 minReady
30 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
japanese |
*
|
| ½ | pound |
green beans
fresh, whole |
|
| ¼ | cup |
balsamic vinegar
|
|
| 2 | large |
sweet red bell peppers
julienned |
|
| 2 | cups |
mixed salad 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
eggplant
japanese |
*
|
| 226.8 | g |
green beans
fresh, whole |
|
| 59 | ml |
balsamic vinegar
|
|
| 2 | large |
sweet red bell peppers
julienned |
|
| 473 | ml |
mixed salad greens
|
*
|
| 3E+1 | ml |
red onion
minced |
|
| 15 | ml |
olive oil
|
|
| 3E+1 | ml |
lemon juice
|
|
| 3E+1 | ml |
balsamic vinegar
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Slice eggplants into rounds ¼ inch 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 and 2 tablespoons balsalmic vinegar.
Add salt and pepper.
Arrange grilled vegetables on top.
Serve immediately.
