Cullen's Greek Vegetable Salad
1 sm 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 tbl Plus 1 ts. olive oil
1 tbl Lemon juice
2 x Garlic cloves, minced
1 tsp 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
Method :
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.