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  Recipe Home » Salads » Greek Marinated Vegetable Salad
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  Greek Marinated Vegetable Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 201
Ingredients:
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
1/4 cup Water
1 tbsp Plus 1 ts. olive oil
1 tbsp Lemon juice
2 Garlic cloves, minced
1 Ts. each oregano leaves and red wine vinegar
1/4 tsp Marjoram leaves
1/4 tsp Thyme leaves
1/4 tsp Basil leaves
1/4 tsp Pepper
Instructions:
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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