Greek Marinated Vegetable Salad

1 small Eggplant (6 oz)
1 medium Red bell pepper
1 cup Drained thawed frozen -- artichoke hearts
1 cup Small mushroom caps -- cut
quarters
1/4 cup Water
1 tablespoon Plus 1 ts. olive oil
1 tablespoon Lemon juice
2 Garlic cloves -- minced
1 Ts. each oregano leaves and -- red wine vinegar
1/4 teaspoon Marjoram leaves
1/4 teaspoon Thyme leaves
1/4 teaspoon Basil leaves
1/4 teaspoon Pepper

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.

 

[Easter Candy Recipes] [Easter Brunch Recipes] [Easter Salad Recipes] [Easter Bread Recipes] [Easter Side Dish Recipes] [Easter Dinner Recipes] [Ham Recipes] [Easter Desserts] [Home]