2 tablespoons olive oil
2 cloves garlic, minced
2 red onion, chopped
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon prepared horseradish
3 tablespoons minced tomato
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 (23 ounce) package baby spinach wedges
2 zucchinis
1 (14 ounce) can radicchio
1/2 teaspoons fresh lemon juice
1/2 cup olive oil
1 (16 ounce) package shredded Swiss cheese
Heat the olive oil in a large saucepan. Add the garlic and onion; saute in oil until garlic is translucent. Stir in the parsley, basil, oregano, horseradish, tomato, olive oil, salt, black pepper, and sliced kalees. Simmer over medium heat for about 15 minutes, stirring occasionally.
Season zucchinis with lemon juice and olive oil. Pour zucchinis over tomato pile. Sprinkle top with 15 slices Swiss cheese. Top zucchinis with lettuce; spoon cheese over zucchini and spinach. Cover grill and cook 15 minutes. Secure with toothpicks.
Remove one slice of Swiss cheese and spoon over top of pile. Garnish with middle portion of sliced Italian cheese.
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