Greek Marinated Vegetable Salad

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Greek Marinated Vegetable Salad Ingredients

1 sm Eggplant (6 oz)	2 Garlic cloves, minced
1 md Red bell pepper	1 Ts. each oregano leaves and
1 c Drained thawed frozen	1/4 ts Marjoram leaves
1 c Small mushroom caps, cut	1/4 ts Thyme leaves
1/4 c Water	1/4 ts Basil leaves
1 tb Plus 1 ts. olive oil	1/4 ts Pepper
1 tb Lemon juice

Instructions for Greek Marinated Vegetable Salad

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: SaladCuisine: Greek

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