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Winter Vegetarian Marinade Recipe

Ingredients

1 (10 ounce) package frozen chopped spinach, thawed

1/2 cup piece white wine

2 tablespoons olive oil

1 teaspoon dried minced onion

3 cloves garlic, crushed

1 tablespoon dried sage

3 teaspoons dry mustard

salt and pepper to taste

1 teaspoon dry onion powder

Directions

In a medium bowl, mix spinach, wine, olive oil, onion, garlic, sage, dry mustard, salt and pepper. Cover and refrigerate for at least one hour.

Preheat grill for high-heat. Place vegetables onto grill and brush lightly with the olive oil and tomato paste. Grill 15 minutes, turning until vegetables are crisp.

Comments

Pitrini writes:

⭐ ⭐ ⭐ ⭐

Interesting composition. The pecans have a very slight flavor so I didn't expect much. However, I was pleasantly surprised. The texture was fantastic! The bread isn't perfect but it is gorgeous! Experimenting with gluten free methods.
thurufrugurutur writes:

very thin crust..and leaves a sticky film behind at the bottom of the crust. if it sticked together would make it easier but it didnt really glide. anyway the pictures say it all to me. i used butter but replaced 1/2 tsp of cinnamon with 1/2 tsp of nutmeg and added in 1/2 tsp of allspice and 1/2 tsp of cloves. but the crust was pretty thin so maybe next time i will add another 1/2 tsp of sugar or flour to thicken it up. but still very thin. and same with the filling. it was very syrupy and had a nice fruity flavor. but the texture was very, very hard. and not cooked until alittle done. so unless its done incorrectly there isnt really a way to tell. its super yummy but its easy to burn. but