SC - Mediterranean Feast

[Michael F. Gunter]

     I am doing my first feast in September at Mooneschadowe Guardian.  I 
     want to use a mediterranean theme but I am having a hard time with 
     vegetables.  I am planning to do a marinated fresh vegetable platter 
     as a first course but I haven't been able to find a vegetable dish I 
     like to put with either of my meat courses. (Lamb meatballs with a 
     yogurt sauce and chicken in a lemon sauce)  I'm considering using a 
     greek style salad (olives and feta) between the two meat courses to up 
     the green content of the feast (as well as provide some coolness to 
     the meal - it's hot here in September!).  Does anyone have any other 
     ideas?  I really want to stick to things that would have been eaten in 
     that region.  About the only other things I'm considering are a 
     chick-pea dish or a spinach dish but I'm afraid there may be some 
     hesitation on the part of the populace.  Thanks!
     
     Also, because of a shift in jobs I missed about 3 1/2 weeks of cooks 
     list.  Talk about withdrawal!!  How can I get the digest from the 
     period I missed?
     
     Mercedes