Greek vegetable salad
Ingredients
- 1 small Eggplant (6 oz)
- 1 medium Red bell pepper
- 1 cup Drained thawed frozen artichoke hearts
- 1 cup Small mushroom caps cut into quarters
- ¼ cup Water
- 1 tablespoon Plus
- 1 ts. Olive oil
- 1 tablespoon Lemon juice
- 2 Garlic cloves, minced
- 1 Ts. each oregano leaves
- Red wine
- Vinegar
- ¼ teaspoon Marjoram leaves
- ¼ teaspoon Thyme leaves
- ¼ teaspoon Basil leaves
- ¼ teaspoon Pepper
Preparation
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. Let stand until cool enough to handle, about 15 to 20 minutes. Peel and dice eggplant and transfer to medium bowl. 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. Then add mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes. Add to eggplant mixture. Combine remaining ingredients in small bowl. Mix well. Pour over vegetable mixture and toss to coat. Cover with plastic wrap and let marinate for at least 30 minutes. After marinating, Greek salad is ready to serve.
Tagged With Greek vegetable salad
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