Recipe - Annes Summer Salad

3 small Eggplants; OR
1 lg Eggplant
One half Green pepper
1 lg Tomato
3 lg Celery stalks
3 small Potatoes, new
12 Black olives

DRESSING
One half cup Olive oil
3 tablespoon Red wine vinegar
2 Garlic cloves; minced
1 ds Pepper
1 ds Basil, dried

I used vegetables on hand. Other inseason 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 One half 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 One half 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 One half hour and then put in fridge. Toss
and stir occasionally.

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