• Line a baking sheet with parchment paper. Preheat oven to 500°F or set for broil.
• Put olive oil, red wine vinegar, honey, garlic, fresh herbs, salt and chili flakes into large mixing bowl.
• Cut the cauliflower into medium florets. Halve the mushrooms. Slice the pepper and zucchini into long strands. Julienne the fennel. Slice the onion. Add the vegetables to the large bowl with the marinade, mix.
• Spread vegetables evenly on baking sheet
• Bake in oven for 7 minutes and check for tenderness with fork. Add additional 3 minutes if necessary until vegetables are tender but still have a little firmness.

• Brush eggplant with 2 tablespoons oil; sprinkle with thyme and oregano. Grill, covered, over medium heat 3-4 minutes on each side or until tender. When cool enough to handle, cut into bite-size pieces.
• Meanwhile, in a large skillet, heat remaining oil over medium-high heat. Add onion; cook and stir 5-7 minutes or until tender. Add garlic, salt and pepper; cook 1 minute longer. Add wine to pan; cook, stirring to loosen browned bits from pan. Bring to a boil; cook 2-3 minutes or until liquid is almost evaporated.
• In a large bowl, combine eggplant, tomatoes, parsley and vinegar. Add cheese; toss to combine.

• Blanch spinach and squeeze out any excess liquid, then chop.

For a cold dip:

• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic, parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and season with parley and parmesan to serve.
• Store the artichoke dip in the fridge in an air-tight container for up to 3 days.

For a warm dip:

• Preheat oven to 350°F.
• In a large bowl, combine artichoke hearts, yogurt, spinach, garlic,parmesan, parsley, salt and pepper, and stir well to combine.
• Season with additional salt and pepper to taste, and top with and extra sprinkle of parmesan cheese.
• Transfer to the oven and bake for 10-12 minutes until bubbling.
• Allow artichoke dip to cool slightly before serving.