Greek marinated vegetable salad
6 servings
Ingredients
| Quantity | 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 |
Directions
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.