Anne's Summer Salad

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.