Summer Eggplant And Bell Pepper Salad |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is an amazing salad that comes from my sister. She had us over for dinner last night and this is what she served with her grilled chicken. It was yummy. Enjoy Ingredients:
1 large eggplant |
1/2 green bell pepper |
1 large fresh tomato |
3 large celery stalks |
3 small new potatoes |
12 black olives |
dressing |
1/2 cup olive oil |
3 tablespoons red wine vinegar |
2 garlic cloves minced |
1/8 teaspoon freshly ground black pepper |
1/8 teaspoon dried basil |
Directions:
1. Peel and slice eggplants then place in colander and lightly salt then let stand 30 minutes.
2. Preheat grill then grill eggplant slices and green pepper.
3. Place green pepper in paper bag and let stand 30 minutes.
4. Peel green pepper under running water then dice eggplant slices and green pepper.
5. Place in large bowl.
6. Boil potatoes 10 minutes then cool peel and place in bowl with other vegetables.
7. Peel seed and chop tomato then chop celery.
8. Sliced black olives then put tomatoes, celery and olives in bowl and mix well.
9. Mix olive oil, vinegar, garlic, pepper and basil then pour over vegetables in bowl and toss well.
10. Let marinate at room temperature at least 1/2 hour and then put in refrigerator to chill.
11. Toss and stir occasionally.
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