Sautéed spinach, Portobello mushrooms, bell peppers, onion, tomato, garlic, basil, and artichoke hearts in a spicy Bloody Mary sauce served over penne pasta.
Grilled marinated Portobello mushroom, red and green bell peppers, onion, tomato all stacked up then topped with fontina cheese, fresh basil, artichoke hearts and then drizzled with balsamic glaze.