Recipe - Grilled Eggplant Salad

One half cup Extravirgin olive oil
1 lg Vidalia onion; cut or sliced up 1/2"
thick
2 md Eggplant; cut or sliced up 1/2" thick
1 md Green pepper; halved and
seeded
One half cup Black olivesoil cured;
halved and pitted
3 tablespoon Red Wine vinegar
3 tablespoon Green pepper; minced
Salt; to taste
Pepper; to taste
1 tablespoon Fresh oregano; chopped
1 Head leaf lettuce

1. Slice Onions, eggplant and green pepper halves with olive oil. Lightly
oil grill grid.

2. Grill the vegetables over medium heat, turning from time to time, until
tender and well charred, but not burned about 15 minutes.

3. Whent the veggies are completely cool, chop and combine with olives.

4. In a small bowl, beat together vinegar, minced pepper, salt, pepper and
olive oil.

5. Toss gently and seve.

6. Arrange lettuce on a service platter. Pile the salad on top and garnish
with fresh oregano.

Recipe by: Hay Day Cookbook

Posted to MCRecipe Digest by Lisa in VA leigha@mnsinc.com on Mar 15,
1998