Recipe - Greek Marinated Vegetable Salad

1 small Eggplant (6 oz)
1 md Red bell pepper
1 cup Drained thawed frozen
artichoke hearts
1 cup Small mushroom caps, cut
into quarters
One fourth 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
One fourth teaspoon Marjoram leaves
One fourth teaspoon Thyme leaves
One fourth teaspoon Basil leaves
One fourth 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 9inch skillet with nonstick cooking spray and heat over mediumhigh
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 Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini