Anne's Summer Salad

Yields:4 servings
Rate this Recipe
Recipe Cooking TimePreparation20 minutes
Cooking40 minutes
Ready In60 minutes

Ingredients

3 small eggplants
1/2 each green bell pepper
1 large tomato
3 large celery stalks
3 small new potatoes
12 each black olives
--- ----------------------------------dressing----------------------------------
1/2 cup olive oil
3 tablespoons red wine vinegar
2 each garlic cloves minced
1 dash black pepper
1 dash basil dried

Directions

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.

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Curry Chicken Casserole

My entire family loves this recipe.