*  Exported from  MasterCook  *

                     Greek Marinated Vegetable Salad

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small         Eggplant (6 oz)
   1      medium        Red bell pepper
   1      cup           Drained thawed frozen -- artichoke hearts
   1      cup           Small mushroom caps -- cut
                        quarters
     1/4  cup           Water
   1      tablespoon    Plus 1 ts. olive oil
   1      tablespoon    Lemon juice
   2                    Garlic cloves -- minced
   1                    Ts. each oregano leaves and -- red wine vinegar
     1/4  teaspoon      Marjoram leaves
     1/4  teaspoon      Thyme leaves
     1/4  teaspoon      Basil leaves
     1/4  teaspoon      Pepper

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.


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