| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Salads |
4 |
Servings |
INGREDIENTS
| 3 |
sm |
Eggplants; -OR- Eggplant |
| 1/2 |
|
Green pepper |
| 1 |
lg |
Tomato |
| 3 |
lg |
Celery stalks |
| 3 |
sm |
Potatoes, new |
| 12 |
|
Black olives |
| 1/2 |
c |
Olive oil |
| 3 |
tb |
Red wine vinegar |
| 2 |
|
Garlic cloves; minced |
| 1 |
ds |
Pepper |
| 1 |
ds |
Basil, dried |
INSTRUCTIONS
DRESSING
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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