A recipe for Greek Marinated Vegetable Salad. Follow the simple recipe instructions for Greek Marinated Vegetable Salad shared by other home cooking experts.
Ingredients
1 sm. Eggplant (6 oz)1 med. Red bell pepper
1 c. Drained thawed frozen -artichoke hearts
1 c. Small mushroom caps, cut into quarters
1/4 c. Water
1 Tbs. Plus 1 ts. olive oil
1 Tbs. Lemon juice
2 Garlic cloves, minced
1 Ts. each oregano leaves and red wine vinegar
1/4 Tsp. Marjoram leaves
1/4 Tsp. Thyme leaves
1/4 Tsp. Basil leaves
1/4 Tsp. 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.
