Greek Marinated Vegetable Salad

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Servings: 6 Difficulty: Advanced
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Smoky broiled vegetables tossed in a bright, herbaceous vinaigrette for a vibrant side dish.
Greek Marinated Vegetable Salad recipe image
Greek Marinated Vegetable Salad recipe image
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Greek Marinated Vegetable Salad

Author: chefs-mate Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 14.0

Description

This Greek Marinated Vegetable Salad offers a sophisticated twist on traditional salad fare by utilizing broiled eggplant and peppers for a distinct smoky depth. The charred vegetables are paired with tender artichoke hearts and earthy mushrooms, creating a satisfying textural contrast. A zesty dressing of lemon juice, garlic, and fresh herbs like oregano, marjoram, thyme, and basil ties the flavors together beautifully. This dish is perfect for warm-weather lunches, picnic spreads, or as a light, refreshing side to grilled meats. It requires minimal effort but delivers maximum flavor, making it an excellent choice for weeknight dinners or casual entertaining.

Ingredients

Directions

  1. Preheat the broiler. Place the eggplant and red bell pepper on a baking sheet.
  2. Broil the vegetables 3 inches from the heat source, turning frequently, until charred on all sides.
  3. Transfer the hot vegetables to a brown paper bag and let stand until cool enough to handle, about 15 to 20 minutes.
  4. Peel the eggplant and dice it. Transfer the diced eggplant to a medium bowl.
  5. Peel the red bell pepper; remove and discard the stem end and seeds.
  6. Cut the pepper into thin strips and add them to the bowl with the eggplant.
  7. Add the drained artichoke hearts to the bowl and set aside.
  8. Spray a 9-inch skillet with nonstick cooking spray and heat over medium-high heat.
  9. Add the mushrooms and cook, stirring occasionally, until just cooked through, about 1 to 2 minutes.
  10. Add the cooked mushrooms to the vegetable mixture in the bowl.
  11. In a small bowl, combine the water, olive oil, lemon juice, garlic, red wine vinegar, oregano, marjoram, thyme, basil, and pepper, mixing well.
  12. Pour the dressing over the vegetable mixture and toss to coat evenly.
  13. Cover with plastic wrap and let marinate for at least 30 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 14.0kcal
% Daily Value *
Total Fat 0.1g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.8mg1%
Total Carbohydrate 3.2g2%
Dietary Fiber 1.4g6%
Sugars 1.9g
Protein 0.5g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors meld and improve after marinating overnight.

Substitutions: Fresh herbs can be substituted with dried herbs if necessary, using half the amount of dried herbs compared to fresh.

Tip: If fresh herbs are unavailable, a blend of Italian seasoning can be used in place of the individual oregano, marjoram, thyme, and basil.

Variation: For a heartier salad, add diced cucumbers or cherry tomatoes before marinating.

Keywords: greek salad, marinated vegetables, broiled eggplant, smoky salad, artichoke hearts, vegan side dish, herb vinaigrette, lemon garlic dressing, summer salad, mediterranean cuisine, roasted peppers, healthy lunch, picnic food, vegetarian recipe, light dinner, fresh herbs, oregano dressing, smoke flavor, plant based, quick meal, make ahead salad
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