3 sm Eggplants; -OR-
1 lg -Eggplant
1/2    Green pepper
1 lg Tomato
3 lg Celery stalks
3 sm Potatoes, new
12    Black olives

-DRESSING –
1/2 c Olive oil
3 tb Red wine vinegar
2 Garlic cloves; minced
1 ds Pepper
1 ds Basil, dried

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.