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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-ounce) can artichoke hearts, drained, rinsed and quartered
• 1/4 cup olive oil, plus more to taste
• Salt and freshly ground black pepper
• 1/2 cup feta cheese, diced
• 1/4 cup kalamata olives, pitted
• 3 cups baby spinach
• 1 cup packed basil leaves

Description

Food Network Invites You To Try This Spinach Salad With Grilled Mediterranean Vegetables Recipe From Danny Boome.

Food Network