Grilled Herbed Mushrooms in Cold Tomato Dressing
INGREDIENTS:
2 ea Japanese eggplants 2 tb Minced red onion
1/2 lb Fresh green beans, whole 1 tb Olive oil
1/4 c Balsamic vinegar 2 tb Lemon juice
2 lg Red bell peppers, julienned 2 tb Balsamic vinegar
2 c Mixed greens Salt & pepper
2 ea Japanese eggplants 2 tb Minced red onion
1/2 lb Fresh green beans, whole 1 tb Olive oil
1/4 c Balsamic vinegar 2 tb Lemon juice
2 lg Red bell peppers, julienned 2 tb Balsamic vinegar
2 c Mixed greens 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
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