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Title: Anne's Summer Salad
Categories: Salad Vegetable
Yield: 4 Servings
| 3 | sm | Eggplants |
| 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 |
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 slice 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.
*I used stovetop grill but a BBQ or broiler could be used.
Recipe by Anne MacLellan
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