Mediterranean Salad With Zesty Lemon Vinaigrette

• 2 cups (2-inch) cut green beans
• 2 cups chopped tomatoes
• 1 (15-ounce) can no-salt-added chickpeas (garbanzo beans), rinsed and drained
• 1 (4-ounce) package crumbled feta cheese
• 1 (1 1/4-pound) eggplant, cut into 12 (1/4-inch-thick) slices
• Cooking spray
• 6 (1/4-inch-thick) slices zucchini
• 6 red bell pepper rings
• 6 green bell pepper rings
• 2 cups thinly sliced fennel bulb (about 1 large)
• 4 cups gourmet salad greens
• 2 cups plain croutons

1. Steam green beans, covered, 3 minutes or until tender. Rinse under cold water; drain well. Combine beans, tomatoes, chickpeas, feta cheese, and 1/4 cup Zesty Lemon Vinaigrette.
2. Arrange eggplant slices in a single layer on a baking sheet coated with cooking spray. Brush eggplant with Zesty Lemon Vinaigrette. Broil 12 minutes or until lightly browned. Remove from baking sheet; let cool.
3. Arrange 2 eggplant slices, 1 zucchini slice, 1 each red and green pepper ring, and about 1/3 cup fennel slices among 6 plates. Top each with 2/3 cup green bean mixture, 2/3 cup greens, and 1/3 cup croutons. Drizzle with remaining vinaigrette.

green beans, tomatoes, salt, feta cheese, eggplant, cooking spray, zucchini, red bell pepper, green bell pepper, fennel bulb, gourmet salad greens, croutons

Taken from www.myrecipes.com/recipe/mediterranean-salad-with-zesty-lemon-vinaigrette (may not work)