Recipe - Grilled Gorgonzola Pear And Watercress Sandwiches

2 Japanese eggplants
One half pound Fresh green beans, whole
One fourth cup Balsamic vinegar
2 lg Red bell peppers, julienned
2 cup Mixed greens
2 tablespoon Minced red onion
1 tablespoon Olive oil
2 tablespoon Lemon juice
2 tablespoon Balsamic vinegar
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 tablespoon balsalmic vinegar. Add salt & pepper. Arrange
grilled vegetables on top. Serve immediately.

"Vegetarian Times" July, 1993

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini