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Grilled Green Bean & Eggplant Salad


2 small eggplants

1/2 pound fresh green beans, whole

1/4 cup balsamic vinegar

2 large red bell peppers, julienned

2 cups mixed greens

2 tablespoons minced red onion

1 tablespoon olive oil

2 tablespoons lemon juice

2 tablespoons balsamic vinegar

Salt & pepper to taste


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 tbsp balsamic vinegar. Add salt & pepper. Arrange grilled vegetables on top. Serve immediately.

Submitted by Phoenix SW Valley CSA