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
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We hope you enjoy this Anne's Summer Salad recipe.
