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Greek Marinated Vegetable Salad

Ingredients
 

1 small eggplant (6 oz)
1 medium red bell pepper
1 cup drained thawed frozen artichoke hea, rts
1 cup small mushroom caps, cut into quart, ers
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 win, e vinegar
1/4 tsp marjoram leaves
1/4 tsp thyme leaves
1/4 tsp basil leaves
1/4 tsp pepper




 
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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 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.

 

 
Servings: 6

 

 

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