4 large portobellos |
2 tablespoons olive oil |
essence, recipe follows |
1 1/2 cups extra-virgin olive oil |
1/2 cup balsamic vinegar |
2 teaspoons minced garlic |
2/3 cup small diced grilled eggplant |
1/2 cup chopped calamata olives |
2 tablespoons finely chopped basil |
salt and pepper |
8 cups fresh spinach, stemmed and cleaned |
1 cup chicory farms feta cheese |
4 italian roma tomatoes, split in half and roasted |
10 -inch round of grilled flat bread |
1 tablespoon chopped parsley |
2 1/2 tablespoons paprika |
2 tablespoons salt |
2 tablespoons garlic powder |
1 tablespoon black pepper |
1 tablespoon onion powder |
1 tablespoon cayenne pepper |
1 tablespoon dried leaf oregano |
1 tablespoon dried thyme |