Muffaletta Salad

• 2 whole Portobello Mushrooms
• 1 whole Eggplant
• 1 whole Vadalia Onion
• 1 whole Green Pepper
• 2 Tablespoons Olive Oil
• 1 loaf Sourdough Bread
• 6 slices Provolone Or Havarti Cheese
• 2 cups Gardiniera (A Pickled Vegetable Mix; I Prefer It Spicy)
• 1 bag (about 10 Oz. Bag) Baby Spinach

1. Preheat oven to 400 degrees.
2. Slice portobellos into 1/4-inch slices and slice the rest of the vegetables into quarters. Toss with olive oil and roast in the oven on a large baking sheet for 45 minutes.
3. Remove from the oven and let cool.
4. Meanwhile, slice bread into 1-inch cubes (toasted, if you like). Slice cheese into 1 inch squares as well. Reserving the liquid, dice vegetables of gardiniera to desired size (bite-size) and then return to the liquid (this will be your dressing).
5. When roasted vegetables have cooled, chop into bite-size pieces.
6. Divide the spinach among 4 serving bowls/plates, top with the roasted vegetables, cheese, bread, and gardiniera. Toss and enjoy!
7. Note: A tasty thing to do that I want to try that will make it truer to muffaletta recipes is to toss the bread cubes in pesto and toast them.

mushrooms, eggplant, onion, green pepper, olive oil, bread, provolone, gardiniera, spinach

Taken from tastykitchen.com/recipes/salads/muffaletta-salad/ (may not work)