Greek Marinated Vegetable Salad Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 1sm Eggplant (6 oz)
  • 1md Red bell pepper
  • 1c Drained thawed frozen
  • -artichoke hearts
  • 1c Small mushroom caps, cut
  • -into quarters
  • 1/4c Water
  • 1tb Plus 1 ts. olive oil
  • 1tb Lemon juice
  • 2 Garlic cloves, minced
  • 1 Ts. each oregano leaves and
  • -red wine vinegar
  • 1/4ts Marjoram leaves
  • 1/4ts Thyme leaves
  • 1/4ts Basil leaves
  • 1/4ts Pepper

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