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| Anne's Summer Salad Recipe |
Category: Vegetables / Salads
Rating:
2.50
Servings: 4
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Ingredients
3 small eggplants; -or- eggplant
1/2 green pepper
1 large tomato
3 large celery stalks
3 small potatoes, new
12 black olives
----DRESSING----
1/2 cup olive oil
3 tablespoon red wine vinegar
2 garlic cloves; minced
1 dash pepper
1 dash basil, dried
Cooking 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.
salads
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