1 cup Greek yogurt
1/2 cup olive oil
1/4 cup minced onion
1 green bell pepper, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried sage
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon dried Italian-style seasoning
1/2 teaspoon dried tarragon
1/2 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 cup chopped fresh parsley
In a large bowl, mix Greek yogurt, olive oil, onion, green pepper, oregano, basil, sage, thyme, garlic powder, Italian-style seasoning, tarragon, rosemary, thyme, salt, parsley, remaining 1/2 cup lemon juice and remaining 1/2 cup lemon juice. Cover and refrigerate for 1 hour.
While yogurt mixture is in refrigerator, heat olive oil in a medium skillet over medium heat. Add onion mixture and saute, stirring, until golden and translucent. Stir in vinegar, red wine, olive oil, garlic powder, Italian-style seasoning, tarragon, rosemary, thyme, salt, parsley and remaining lemon juice. Bring to a boil and reduce heat; simmer for 5 minutes.
Remove yogurt mixture from refrigerator and stir in vinegar, red wine, olive oil, garlic powder, Italian-style seasoning, tarragon, rosemary, thyme, salt, parsley and remaining lemon juice. Heat to boiling, reduce heat to low and simmer for 4 minutes.
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