Greek marinated vegetable salad Recipe

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Greek marinated vegetable salad

Artist:	_	Yield:	6
Categories:	Eastern European, Greek, Salads	Rating:	0
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Ingredients:

1	small	Eggplant (6 oz)
1	med	Red bell pepper
1	cup	Drained thawed frozen
		-artichoke hearts
1	cup	Small mushroom caps, cut
		-into quarters
1/4	cup	Water
1	tbsp	Plus 1 ts. olive oil
1	tbsp	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

Procedures:

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.
2	Peel and dice eggplant; transfer to medium bowl.
3	Peel pepper; remove and discard stem end and seeds.
4	Cut pepper into thin strips and add to eggplant; add artichoke hearts to bowl and set aside.
5	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.
6	Add to eggplant mixture.
7	In small bowl combine remaining ingredients, mixing well; pour over vegetable mixture and toss to coat.
8	Cover with plastic wrap and let marinate for at least 30 minutes.
9	Serving for 4