Greek Marinated Vegetable Salad
| Yield: | 6 Servings |
| Categories: | Salads, Greek |
| 1 | sm | Eggplant (6 oz) |
| 1 | md | Red bell pepper |
| 1 | c | Drained thawed frozen artichoke hearts |
| 1 | c | Small mushroom caps, cut into quarters |
| 1/4 | c | Water |
| 1 | tb | Plus 1 ts. olive oil |
| 1 | tb | Lemon juice |
| 2 | Garlic cloves, minced | |
| 1 | Ts. each oregano leaves and red wine vinegar | |
| 1/4 | ts | Marjoram leaves |
| 1/4 | ts | Thyme leaves |
| 1/4 | ts | Basil leaves |
| 1/4 | ts | Pepper |
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