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Greek Marinated Vegetable Salad

 

46

Yield

6

servings

Prep

50

min

Cook

5

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 2868% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 13% Vitamin C 46%
Calcium 1% Iron 1%
* based on a 2,000 calorie diet How is this calculated?

 

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