Anne's summer salad

3 sm Eggplants; -OR-
      1 lg -Eggplant
    1/2 ea Green pepper
      1 lg Tomato
      3 lg Celery stalks
      3 sm Potatoes, new
     12 ea Black olives

----------------------------------DRESSING----------------------------------
    1/2 c  olive oil
      3 T  Red wine vinegar
      2 ea 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.