Recipe number 1519 is

Anne's Summer Salad

The indredients are:
3 small Eggplants 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

The recipe yield is:
4 servings

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 slice 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. *I used stovetop grill but a BBQ or broiler could be used. Recipe by Anne MacLellan

Salads; Vegetables

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