Anne's Summer Salad

• 3 small eggplant
• 1/2 each green bell peppers
• 1 large tomatoes
• 3 large celery stalks
• 3 small new potatoes
• 12 each black olives
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 2 each garlic cloves minced
• 1 dash black pepper
• 1 dash basil dried

1. EGGPLANT & PEPPERS: Peel, slice eggplants.
2. Place in colander and salt lightly.
3. Let stand 1/2 hour.
4. Preheat grill*.
5. Grill eggplant slices and green pepper.
6. (Eggplant should be lightly browned and outer green pepper skin charred).
7. Place green pepper in paper bag, let stand 1/2 hour.
8. peel green pepper under running water.
9. Dice eggplant slices and green pepper.
10. Place in large bowl.
11. POTATO: Boil potatoes until tender (about 10 minutes).
12. Cool.
13. peel, dice and place in bowl with other vegetables.
14. OTHER VEGETABLES: Peel, seed and chop tomato.
15. Chop celery.
16. Slice pitted black olives.
17. Put tomatoes, celery and olives in bowl.
18. Mix well.
19. DRESSING: Mix olive oil, vinegar, garlic, pepper and basil.
20. Pour over vegetables in bowl.
21. Toss well.
22. Let marinate at room temperature at least 1/2 hour and then put in fridge.
23. Toss and stir occasionally.

eggplant, green bell peppers, tomatoes, celery stalks, potatoes, black olives, olive oil, red wine vinegar, garlic, black pepper, basil

Taken from recipeland.com/recipe/v/annes-summer-salad-3536 (may not work)