3 small Eggplants, -OR-
1 large -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 tbsp Red wine vinegar
2 Garlic cloves, minced
1 dash Pepper
1 dash Basil, dried
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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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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