68. Marinated Antipasta and Spinach Salad

salt

garlic powder

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

spinach

feta cheese

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!