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 and pepper
Slice eggplants into rounds 1/4-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 balsamic vinegar. Add salt and pepper. Arrange grilled vegetables on top. Serve immediately.