Ingredients
1 small orange bell pepper, seeded and quartered
2 large Portobello mushroom caps, stemmed, sliced
1 small summer squash, cut on bias
1 14 oz. canned artichoke hearts, drained, rinsed and quartered
1/4 cup Olive Oil, plus more to taste
Salt and pepper, to taste
½ cup feta cheese, diced
1/4 cup kalamata olives, pitted
3 cups baby spinach
1 cup packed basil leaves
Method
Quarter and seed pepper. Remove stems from mushrooms and slice. Cut squash on bias. Drain, rinse and quarter the artichokes. Place all vegetables in a large mixing bowl. Add ¼ cup oil and season with salt and pepper to taste. Toss well making sure each vegetable gets covered with oil. Place grill pan over medium heat. Place your vegetables on grill and cook. Grill mushrooms about 5 minutes per side, peppers and squash about 3 minutes per side. Once all the vegetables are grilled place them in a large serving bowl to slightly cool. Dice and add feta cheese, pitted olives, spinach and basil leaves. Gently toss to mix well and drizzle more oil to taste if necessary and serve.
