Preparation of the vegetables:

Blanch zucchini and artichoke. Remove middle and stuff with appropriate filling. Peel and hollow tomato and fill zucchini flower. Steam zucchini flower 30 seconds. Chill and reserve.

Preparation of the fillings:

Zucchini: Diced zucchini with scallions and thyme, parmigiano reggiano. Tomato: Chopped confit tomato, roasted garlic and fresh basil. Artichoke: Diced artichoke, sage, and black olive relish.

Zucchini Flower: Eggplant caviar with parsley.

Preparation of the tomato coulis:

In a heavy sauce pan, heat 1 tablespoon of extra virgin olive oil. Add the white onion and garlic cloves. And sweat over medium heat for five minutes. Add chopped tomato and simmer for 20 minutes. Remove from heat, purJe, and add seasonings, vinegar, and remaining olive oil. Strain and serve chilled. Preparation of the fritters:

Mix the goat cheese and mascarpone with the herbs and seasonings. Roll into a cylinder and refrigerate. Cut into 1 1/2-inch tubes and bread lightly with panko bread crumbs. Fry in extra virgin olive oil. Drain and reserve warm.

To finish the dish:

Place warm goat cheese fritters on the chilled greens. Combine the sherry vinegar, oil, and salt and pepper. Place stuffed chilled vegetables around and drizzle with both sauces. Serve chilled.