greek marinated vegetable salad
| Measure | Ingredient |
|---|---|
| 1 small | Eggplant (6 oz) |
| 1 medium | Red bell pepper |
| 1 cup | Drained thawed frozen artichoke hearts |
| 1 cup | Small mushroom caps, cut into quarters |
| ¼ cup | Water |
| 1 tablespoon | Plus 1 ts. olive oil |
| 1 tablespoon | Lemon juice |
| 2 | Garlic cloves, minced |
| 1 | Ts. each oregano leaves and red wine vinegar |
| ¼ teaspoon | Marjoram leaves |
| ¼ teaspoon | Thyme leaves |
| ¼ teaspoon | Basil leaves |
| ¼ teaspoon | Pepper |
On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, until charred on all sides; transfer to brown paper bag and let stand until cool enough to handle, 15 to 20 minutes. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and discard stem end and seeds. Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside.
Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture.
In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes. Serving for 4.
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