Greek Marinated Vegetable Salad

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Time to Prepare this Recipe 60 minutes Prep: 50 minutes Cook: 5 minutes
Calories Per Serving and Nutrition Information 28 calories per serving view nutrition facts
# of servings this recipe makes 6 servings suggest servings
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Ingredients

1 small eggplant 6 oz.
1 medium sweet red bell pepper
1 cup artichoke hearts drained, thawed
1 cup mushrooms small, cut into quarters, caps
1/4 cup water
1 tablespoon olive oil plus 1 ts.
1 tablespoon lemon juice
2 each garlic cloves minced
1 teaspoon oregano leaves
1teaspoon red wine vinegar
1/4 teaspoon marjoram
1/4 teaspoon thyme leaves
1/4 teaspoon basil
1/4 teaspoon black 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.

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Nutrition Facts

Serving Size 37g
Amount per Serving
Calories 28 68% of calories from fat
% Daily Value*
Total Fat 2.0g3%
 Saturated Fat 0.0g2%
 Trans Fat 0.0g
Cholesterol 0mg0%
Sodium 2mg0%
Total Carbohydrate 3.0g1%
 Dietary Fiber 1.0g2%
 Sugars 1.0g
Protein 0.0g1%
Vitamin A 13%  Vitamin C 46%
Calcium 1%  Iron 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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