6 - 10 plum tomatoes (quartered)
herbs de Provence or an italian seasoning mix
3 fresh garlic cloves
oregano (1 sprig chopped)
rosemary (1 sprig chopped)
basil (5 leaves chopped)
baby bella mushrooms (quartered)
1 diced small red pepper
1 diced small yellow pepper
1 diced small orange pepper
about a cup of artichoke hearts
1/2 cup chopped kalamata olives
1 can garbanzo beans
I oven-dried my tomatoes, starting around noon. I quartered them, tossed them in olive oil, salted them and seasoned them with powdered garlic and herbs de Provence. I put them in the oven at 250 until they smelled yummy and tasted amazing (about 4-5 hours). I set them aside to cool until I was ready to actually make dinner.
Then I cut tomatoes in half with my scissors, put them in a bowl with mushrooms. I then added my spices (which I also chopped with my kitchen scissors). Add minced garlic cloves, 1/3 cup olive oil and 1/4 cup red wine vinegar. Mix well and sit to marinate.
Chop peppers, add to mix along with artichokes and garbanzo beans. Mix all ingredients together and let marinate 30 minute - 1 hr. Serve over bed of spinach and top with feta cheese. This is really easier than it sounds you just need to plan ahead. Of coarse you could probably use sun-dried tomatoes instead and save some time but I promise the flavor will not be the same!