3 small eggplants, -or- eggplant
1/2 each green pepper
1 large tomato
3 large celery stalks
3 small potatoes, new
12 each black olives
DRESSING
1/2 cup olive oil
3 tbsp red wine vinegar
2 each garlic cloves, minced
1 dash pepper
1 dash basil, dried
Directions
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.
Servings: 4 servings
Anne's Summer Salad Recipe brought to you by Recipe Ideas
Categories: Salad
The History of Recipes
We are able to track the history of written recipes far back into antiquity, in fact as far back into history as ancient Egypt, and possibly even further. Interesting though that maybe, mostly, these ancient recipes were just primitive hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the most ancient recipe discovered so far, according to experts in ancient history are a few clay tablets in ancient Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in The time of the roman empire around 25BC a man called Apicius compiled some documents showing how to cook the recipes cooked by his fellow Romans. In his scrolls, he describes how the meals of wealthy Romans were split into hors d`oeuvre, main meal and afters, something that is very familiar to us today. He also recounts how the cooks of his times used many herbs and spices, including a few that are still present in modern kitchens such as basil, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from middle-east cuisine, including coriander, parsley, basil and rosemary. These new herbs and spices prompted an explosion in manuscripts on cookery, some of which are kept safe in academic collections. The revolution that is television brought us TV chefs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of the internet, allowing everyone to search through thousands of recipes like the ones you can find on our web site. |
We hope you enjoy this Anne's Summer Salad recipe.
