|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|
|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|
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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