Greek Marinated Vegetable Salad
Submitted by Cookie2
Greek marinated vegetable salad with broiled eggplant, roasted red pepper, artichoke hearts, and mushrooms in a lemon-herb olive oil dressing with oregano and marjoram.
YIELD
6 servingsPREP
50 minCOOK
5 minREADY
60 minThis Greek-style marinated salad starts with broiled eggplant and red bell pepper, charred until the skins blister and peel away. That charring step is everything. It adds a smoky sweetness to the vegetables that a raw salad can never match.
Once peeled and diced, the eggplant and pepper strips get tossed with artichoke hearts and quick-sautéed mushrooms, then dressed in a bright lemon, olive oil, and herb marinade loaded with oregano, marjoram, thyme, and basil.
The 30-minute marinating time is a minimum. This salad actually tastes better after a few hours in the fridge as the herbs and garlic work into every piece. Make it in the morning and serve it at dinner for the deepest flavor.
Serve this as a side alongside grilled lamb, on top of warm pita, or as part of a Mediterranean mezze spread.
Chef Tips
- Don’t rush the charring. The vegetables need to be blackened on all sides for the skins to slip off easily.
- Transfer charred vegetables to a paper bag (not plastic) to steam. The paper absorbs excess moisture and prevents soggy results.
- Pat mushrooms dry before sautéing so they sear instead of steam.
- This keeps well in the fridge for up to 3 days, making it ideal for meal prep.
Variations
- Add drained capers or Kalamata olives for a briny punch.
- Toss in crumbled feta cheese just before serving for a classic Greek touch.
- Include zucchini rounds, charred alongside the eggplant, for more grilled vegetable variety.
Ingredients
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.
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