Grilled Veggie Salad

• 16 Grape Tomatoes
• 1 jar Marinated Artichoke Hearts
• 8-10 Crimini (brown) Mushrooms
• 8-10 pitted Kalamata Olives
• 1 cup Spinach Leaves
• 1/2 cup Feta Cheese
• Greek or Olive Oil/Vinegar Dressing

Pre-heat your grill to 300 degrees.  Alternate veggies (first 3 ingredients) onto skewers.  Grill 10-15 minutes until veggies are nicely browned.  Remove from skewers into a salad bowl, add spinach, olives, Feta and dressing (sparingly).  Add salt and pepper if desired.

I love this salad! You can also add ground lamb balls to the skewers for a bigger meal.

Pairing

Any rustic red should work well.  Make sure it is fairly dry and not too fruity.  I didn’t write it down, but I probably had a Zinfandel with it.