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-> [Eastern European, Greek, Salads] -> [Greek marinated vegetable salad Recipe] |
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Greek marinated vegetable salad
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| Artist: |
_ |
| Categories: |
Eastern European, Greek, Salads |
| Yield: |
6 |
| 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 |
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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 |
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