Greek Marinated Vegetable Salad

Yields:	6 servings
Rate this Recipe

	Preparation	50 minutes
	Cooking	5 minutes
	Ready In	60 minutes

Ingredients

1	small	eggplant	6 oz.
1	medium	sweet red bell pepper
1	cup	artichoke hearts	drained, thawed
1	cup	mushrooms	small, cut into quarters, caps
1/4	cup	water
1	tablespoon	olive oil	plus 1 ts.
1	tablespoon	lemon juice
2	each	garlic cloves	minced
1	teaspoon	oregano leaves
1teaspoon	red	wine vinegar
1/4	teaspoon	marjoram
1/4	teaspoon	thyme leaves
1/4	teaspoon	basil
1/4	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.

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Member Review

Chewy Oatmeal Raisin Cookies

Very soft, very chewy. Easy to make. Good flavor. It is heavy on the cinnamon. Might want to knock it back a 1/2 teaspoon if not real big on cinnamon.

Reviewed by Douglas Hagen

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