Greek marinated vegetable salad

Yield: 6 servings

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 \N Garlic cloves, minced
1 \N 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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