Serves: 6
Ingredients:
1 zucchini (sliced)
2 yellow squash (sliced)
1 red bell pepper (roasted)
1 green bell pepper (roasted)
1 yellow bell pepper (roasted)
4 ounces of olive oil
3 garlic cloves (minced)
3 tablespoons fresh parsley, oregano, thyme, basil (finely chopped and mixed)
To taste kosher salt
To taste black pepper (cracked)
3 artichoke hearts (quartered)
12 kalamata olives
12 sun-dried tomatoes
1/2 pound feta cheese (diced)
2 ounces balsamic vinegar
1 pound mixed lettuce
Procedure:
Toss the zucchini, yellow squash and bell pepper with half each of the olive oil, garlic, and herbs and let stand for a couple minutes. Grill slices on both sides. Adjust seasoning to taste with salt and pepper.
In a different bowl, marinate the artichoke hearts, olives, sun-dried tomatoes and feta cheese with the other half of the olive oil, garlic and herbs for 30 minutes. Strain and reserve. Wash the lettuce with water, and then dry.
Plating:
To make each salad, place 2 ounces of mixes lettuce on a plate, then alternate 3 slices of grilled zucchini and 3 slices of squash. Add 3 slices of roasted bell peppers of different colors. Top the center with 2 pieces of marinated artichoke. Place olives and feta cheese on the side and drizzle the plate with balsamic vinegar. Season with salt and pepper.
Wine Pairing:
Elk Clove; Pinot Gris; Willamette Valey, Oregon
Restaurant: Celebrity Cruises
Recipe Type: AuthenticSubmitted By: Celebrity Cruises
Recipe Author: Celebrity Cruises
Original Photograph By: Celebrity Cruises/cruisetraveloutlet.com
Photograph Retouched By: Recipe Spy
Recipe Source: http://www.cruisetraveloutlet.com/before-you-board/celebrity-cruises-recipe-of-the-week/mediterranean-baby-greens-salad/