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Receta Greek Marinated Vegetable Salad
by Global Cookbook

Greek Marinated Vegetable Salad
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  Raciónes: 6

Ingredientes

  • 1 sm Eggplant (6 ounce)
  • 1 med Red bell pepper
  • 1 c. Liquid removed thawed frzn artichoke hearts
  • 1 c. Small mushroom caps, cut into quarters
  • 1/4 c. Water
  • 1 Tbsp. Plus 1 ts. extra virgin olive oil
  • 1 Tbsp. Lemon juice
  • 2 x Garlic cloves, chopped
  • 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

Direcciones

  1. On baking sheet broil eggplant and bell pepper 3 inches from heat source, turning frequently, till charred on all sides; transfer to brown paper bag and let stand till cold sufficient to handle, 15 to 20 min. Peel and dice eggplant; transfer to medium bowl. Peel pepper; remove and throw away stem end and seeds. Cut pepper into thin strips and add in to eggplant; add in artichoke hearts to bowl and set aside.
  2. Spray 9-inch skillet with nonstick cooking spray and heat over medium-high heat; add in mushrooms and cook, stirring occasionally, till just cooked through, 1 to 2 min. Add in to eggplant mix. In small bowl combine remaining ingredients, mixing well; pour over vegetable mix and toss to coat. Cover with plastic wrap and let marinate for at least 30 min.
  3. Serving for 4.