Side Pannel
Greek Marinated Vegetable Salad
Greek Marinated Vegetable Salad
- Recipe Submitted by ADMIN on 09/26/2007
Category: Salads, Greek
Ingredients List
- 1 sm Eggplant (6 oz)
- 1 md Red bell pepper
- 1 c Drained thawed frozen
- -artichoke hearts
- 1 c Small mushroom caps, cut
- -into quarters
- 1/4 c Water
- 1 tb Plus 1 ts. olive oil
- 1 tb Lemon juice
- 2 Garlic cloves, minced
- 1 Ts. each oregano leaves and
- -red wine vinegar
- 1/4 ts Marjoram leaves
- 1/4 ts Thyme leaves
- 1/4 ts Basil leaves
- 1/4 ts 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.
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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