Balsamic-Roasted Tomatoes with Mushrooms and Spinach

Vinaigrette:

1/3 cup balsamic vinegar

2/3 cup olive or canola oil

1/4 tsp. salt

1/8 tsp. pepper

2 cups grape tomatoes

1 Tbl. olive or canola oil

3 cloves garlic, minced (or 3 cubes, 3 tsp. jarred, or 3/8 tsp. garlic powder)

16 large mushrooms, wiped and sliced

1/4 cup water

1/2 lb. fresh baby spinach

2 Tbl. chopped fresh basil

Spread tomatoes on cookie sheet, and drizzle with balsamic vinaigrette.  Roast at 450 degrees for 15-17 minutes, or until they pop.  Remove from oven, and set aside.

In a large pan, heat oil.  Sauté garlic until soft.  Add mushrooms and water, and cook until "crisp-tender," about 10 minutes, or so.  Add spinach and stir into mushrooms.  Cook, stirring frequently, until spinach is wilted.  Add basil, and mix it into the mushrooms and spinach.  Using a spatula or slotted spoon, move the tomatoes from the cookie sheet to the pan.  Stir just a bit to mix things.  Spoon either into a serving bowl or onto plates.  Drizzle with a little balsamic vinaigrette, and serve immediately.  Enjoy!