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60 minutes
Prep: 20 minutes
Cook: 40 minutes
257 calories per serving view nutrition facts
4 servings
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| 3 | small | eggplants | |
| 1/2 | each | green bell pepper | |
| 1 | large | tomato | |
| 3 | large | celery stalks | |
| 3 | small | new potatoes | |
| 12 | each | black olives | |
| Dressing | |||
| 1/2 | cup | olive oil | |
| 3 | tablespoons | red wine vinegar | |
| 2 | each | garlic cloves | minced |
| 1 | dash | black pepper | |
| 1 | dash | basil | dried |
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.
| % Daily Value* | |
| Total Fat 27.0g | 42% |
| Saturated Fat 4.0g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Total Carbohydrate 4.0g | 1% |
| Dietary Fiber 1.0g | 4% |
| Sugars 2.0g | |
| Protein 1.0g | 2% |
| Vitamin A | 9% | Vitamin C | 32% | |
| Calcium | 2% | Iron | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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