Recipe of the Month

We're starting off the new year with a Mediterranean style salad. Though it is a good addition to any meal, this is substantial enough to be served as a light main course.

Mediterranean Roasted Pepper Salad with Artichoke Hearts and Mushrooms

Ingredients

15 mini orange, yellow, and red peppers
6-7 sun-dried tomatoes, if available
10 large white mushrooms, quartered
1 can artichoke hearts
2 whole fresh plum tomatoes, cut into 3/4 inch pieces
1 can hearts of palm, sliced into 1/2 inch pieces.
1 small sweet onion, sliced thin
1 head of romaine lettuce, cleaned and chopped into 2-3 inch pieces
1/2 cup olive oil
1/2 cup balsamic vinegar
3 tablespoons capers, if desired
1/2 large sweet or spanish onion, diced
3 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
salt and pepper to taste

Directions

Wash the peppers, and cut the tops off them. Remove as many seeds as possible.

In a large pan, place 4 tablespoons of olive oil on high heat. Add minced garlic, onion and saute until soft. Add the mushrooms, peppers, salt and pepper, and saute until mushrooms are brown and peppers have softened. Remove from the heat and let cool.

Slice the sun-dried tomatoes into small slivers. Drain the artichoke hearts, and if not quartered, cut into quarters. Slice the hearts of palm into 1/2 inch slices.

In a large mixing bowl, combine the hearts of palm, artichoke hearts, sun-dried tomatoes, fresh tomatoes, and add the cooked mixture. Add the capers, and stir until well mixed. Stir in the rest of the oil and vinegar, add the salt and pepper, fresh herbs, and stir until well mixed.

Serving

Place the romaine lettuce in a large bowl and serve the salad over the romaine at room temperature.