1/2 Green pepper

1 lg. Tomato

3 lg. Celery stalks

3 sm. Potatoes, new

12 Black olives

Dressing

1/2 C. Olive oil

3 T. Red wine vinegar

2 each Garlic cloves; minced

1 dash Pepper

1 dash Basil, dried

 

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.