Anne's Summer Salad

Directions

EGGPLANT & PEPPERS: Peel, slice eggplants. Place in colander and salt lightly. Let stand ½ 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 ½ 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 ½ hour and then put in fridge. Toss and stir occasionally.