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| Greek Marinated Vegetable Salad Recipe |
Category: Vegetables / Salads
Rating:
N/A
Servings: 6
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Ingredients
1 small eggplant (6 oz)
1 medium red bell pepper
1 cup drained thawed frozen artichoke hea; rts
1 cup small mushroom caps, cut into quart; ers
1/4 cup water
1 tablespoon plus 1 ts. olive oil
1 tablespoon lemon juice
2 garlic cloves, minced
1 ts. each oregano leaves and red win; e vinegar
1/4 teaspoon marjoram leaves
1/4 teaspoon thyme leaves
1/4 teaspoon basil leaves
1/4 teaspoon pepper
Cooking 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.
salads,greek
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