Greek Marinated Vegetable Salad
Yield
6 servingsPrep
50 minCook
5 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
6 oz. |
*
|
| 1 | medium |
sweet red bell peppers
|
|
| 1 | cup |
artichoke hearts
drained, thawed |
*
|
| 1 | cup |
mushrooms
small, cut into quarters, caps |
*
|
| ¼ | cup |
water
|
|
| 1 | tablespoon |
olive oil
plus 1 ts. |
|
| 1 | tablespoon |
lemon juice
|
|
| 2 | each |
garlic cloves
minced |
|
| 1 | teaspoon |
oregano
|
|
| 1teaspoon | red |
white wine vinegar
|
*
|
| ¼ | teaspoon |
marjoram
|
*
|
| ¼ | teaspoon |
thyme
|
*
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
eggplant
6 oz. |
*
|
| 1 | medium |
sweet red bell peppers
|
|
| 237 | ml |
artichoke hearts
drained, thawed |
*
|
| 237 | ml |
mushrooms
small, cut into quarters, caps |
*
|
| 59 | ml |
water
|
|
| 15 | ml |
olive oil
plus 1 ts. |
|
| 15 | ml |
lemon juice
|
|
| 2 | each |
garlic cloves
minced |
|
| 5 | ml |
oregano
|
|
|
white wine vinegar
|
*
|
||
| 1.3 | ml |
marjoram
|
*
|
| 1.3 | ml |
thyme
|
*
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
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.
