INGREDIENTS
6 cups
Baby spinach
1/4 cup
Basil
1 pint
Button mushrooms
3 cloves
Garlic
1
Red onion, cut into 1/2-inch discs, large
1
Red or yellow bell pepper, large
1 lb
Zucchini
1/2 cup
Balsamic vinegar
1
Salt and pepper
6 tbsp
Olive oil
1/4 cup
Finely chopped parsely