Search
by Ingredient

Grilled Green Bean & Eggplant Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by Myrt

YIELD

4 servings

PREP

20 min

COOK

10 min

READY

30 min

Ingredients

2 2
EACH EACH EGGPLANT
japanese *
½ 226.8
POUND G GREEN BEANS
fresh, whole
¼ 59
2 2
LARGE LARGE SWEET RED BELL PEPPERS
julienned
2 473
CUPS ML MIXED SALAD GREENS *
2 3E+1
TABLESPOONS ML RED ONION
minced
1 15
TABLESPOON ML OLIVE OIL
2 3E+1
TABLESPOONS ML LEMON JUICE
2 3E+1
TABLESPOONS ML BALSAMIC VINEGAR
1 1
X 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 339g (12.0 oz)
Amount per Serving
Calories 140 22% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 26mg 1%
Total Carbohydrate 9g 9%
Dietary Fiber 5g 21%
Sugars g
Protein 7g
Vitamin A 59% Vitamin C 209%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
 
More health news

Email this recipe