Greek Marinated Vegetable Salad
Recipe Category: Salads
Recipe Serves: 6
Recipes Ingredients:
1 sm Eggplant (6 oz)
1 tb Lemon juice
1 md Red bell pepper
2 Garlic cloves, minced
1 c Drained thawed frozen
1 Ts. each oregano leaves and
-artichoke hearts
-red Wine vinegar
1 c Small Mushroom caps, cut
1/4 ts Marjoram leaves
-into quarters 1/4
ts Thyme leaves
1/4 c Water
1/4 ts Basil leaves
1 tb Plus 1 ts. olive oil
1/4 ts Pepper
Recipe 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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