Greek Marinated Vegetable Salad

60 minutes Prep: 50 minutes Cook: 5 minutes

28 calories per serving view nutrition facts

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 2.0g	3%
Saturated Fat 0.0g	2%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 3.0g	1%
Dietary Fiber 1.0g	2%
Sugars 1.0g
Protein 0.0g	1%