Vegan Summer Salad

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Vegan Summer Salad

 

3 small eggplants

1/2 green pepper

1 large tomato

3 large celery stalks

3 small potatoes, new

12 black olives

 

Dressing;

1/2 c. olive oil

3 tbsps. red wine vinegar

2 garlic cloves, minced

1 dash pepper

1 dash basil

 

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.

Makes 6 servings.