Grilled Green Bean and Eggplant Salad (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 2 to 3 Japanese eggplants 1 1/2 lb fresh green beans, blanched 1/3 cup balsamic vinegar 2 large red bell peppers, julienned 2 to 3 cups mixed salad greens 3 tablespoons minced red onion 2 tablespoon olive oil 3 tablespoon lemon juice 3 tablespoons balsamic vinegar salt and pepper

Instructions

Slice eggplants into rounds 1/4” thick. In a large bowl toss with green beans with the 1/3 cup balsamic vinegar. Grill the eggplant slices (on a grill or grill pan) 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 and pepper to taste. Drain the green beans and then arrange grilled eggplant and green beans on top of the salad. Serve immediately. 

Serving Size

makes 6-8 servings

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