Eggplant and Bell Pepper Salad
- 1 med eggplant, peeled and cut lengthwise in ¼ in wedges
- 1 lg bell pepper, cut lengthwise into ¼ in slices
- ½ tsp salt
- 2 tsp lemon juice
- 2 tbs olive oil
- Preheat grill to med-high heat.
- Arrange veggie slices on grill and cook thoroughly on both sides, turning ocassionaly, until tender.
- When cooked through, place in a bowl. Add oil, salt and lemon juice, mixing well.
- Serve warm with your favorite crackers or bread.