Anne's summer salad

 
                            ANNE'S SUMMER SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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       tb           Red wine vinegar
    2       ea           Garlic cloves -- minced
    1       d            Pepper
    1       d            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.
  
 
 
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