Muffaletta Salad

Preheat oven to 400 degrees.

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.

Remove from the oven and let cool.

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).

When roasted vegetables have cooled, chop into bite-size pieces.

Divide the spinach among 4 serving bowls/plates, top with the roasted vegetables, cheese, bread, and gardiniera. Toss and enjoy!

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.