1 (14.5 oz.) can diced tomatoes with basil and oregano, drained

• 1 (8 oz.) jar artichoke hearts, drained
• 1 cup mushrooms, cleaned and chopped
• 1 cup spinach, roughly chopped
• 1/4 cup kalamata olives, chopped
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup fresh basil
• 1/2 yellow onion, finely chopped
• 3 cloves garlic, minced
• 3 tablespoons extra-virgin olive oil, divided
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• Kosher salt and freshly ground pepper, to taste
• Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and sauté for 6-8 minutes, or until softened.
• Add mushrooms and cook for another 5 minutes. Add minced garlic and cook for 1 minute, or until fragrant. Season with salt and pepper.
• Stir in remaining olive oil, plus balsamic vinegar, and mix in diced tomatoes, artichoke hearts, olives, and sun-dried tomatoes, then season with oregano.
• Addspinach to pan and cook for 5-10 minutes, or until heated through.
• Sprinkle freshly chopped basil into the skillet and serve hot!