Anne's Summer Salad

Title:
Anne's Summer Salad

Yield:
4 Servings

Categories:
Salads




Ingredients:





     3 sm Eggplants; -OR-


     1 lg -Eggplant


   1/2    Green pepper


     1 lg Tomato


     3 lg Celery stalks


     3 sm Potatoes, new


    12    Black olives





----------------------------------DRESSING----------------------------------


   1/2 c  Olive oil


     3 tb Red wine vinegar


     2    Garlic cloves; minced


     1 ds Pepper


     1 ds Basil, dried





 I used vegetables on hand. Other in-season vegetables (ie. beans) could be


 used. As well, feta cheese or mozzarella cheese could be added. EGGPLANT &


 PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let


 stand 1/2 hour. Preheat grill*. Grill eggplant slices and green pepper.


 (Eggplant should be lightly browned and outer green pepper skin charred).


 Place green pepper in paper bag, let stand 1/2 hour. peel green pepper


 under running water. Dice eggplant slices and green pepper. Place in large


 bowl. POTATO: Boil potatoes until tender (about 10 minutes). Cool. peel,


 dice and place in bowl with other vegetables. OTHER VEGETABLES: Peel, seed


 and chop tomato. Chop celery. Slice pitted black olives. Put tomatoes,


 celery and olives in bowl. Mix well. DRESSING: Mix olive oil, vinegar,


 garlic, pepper and basil. Pour over vegetables in bowl. Toss well. Let


 marinate at room temperature at least 1/2 hour and then put in fridge. Toss


 and stir occasionally.


 


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