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GREEK MARINATED VEGETABLE SALAD

Makes: 6 servings

1 small eggplant

1 medium red bell pepper

1 cup drained thawed frozen - artichoke hearts

1 cup mushrooms cap, cut into quarters

1/4 cup water

1 tbsp plus 1 tsp olive oil

1 tbsp lemon juice

2 garlic cloves, minced

1 tsp oregano leaves

1 tsp red wine vinegar

1/4 tsp marjoram leaves

1/4 tsp thyme leaves

1/4 tsp basil leaves

1/4 tsp pepper

1. In 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. Cut pepper into thin strips and add to

eggplant; add artichokes to bowl and set aside.

4. Spray 9- inch skillet with non-stick cooking spray and heat over medium - high heat; add

mushrooms and cook, stirring occasionally, until just cooked through, 1 to 2 minutes.

5. Ad to eggplant mixture. In a small bowl combine remaining ingredients, mixing well; pour over

vegetable mixture and toss to coat.

6. Cover with plastic wrap and let marinate for at least 30 minutes.

 

 

 

 

 

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