6 tablespoons olive oil
1/2 cup cider vinegar
1/4 teaspoon salt
2 cloves garlic, minced
6 (1 ounce) butternut squash, sliced
1 large onion, coarsely chopped
2 large tomatoes, diced
1 cup kalamata olives, drained
1 tablespoon chili powder
1/2 teaspoon dry mustard
1/2 teaspoon sesame oil
1/2 teaspoon cumin seeds
Heat olive oil in large nonstick skillet over medium heat. Cook onions, garlic and mushrooms in oil until translucent. Stir in vinegar-salt mix and crushed flour. Let simmer for about 1-1/2 hours, stirring occasionally.
Combine vegetables, onion, tomatoes, kalamata olives, tomatoes, onion and vinegar. Cook, stirring occasionally, for about 30 minutes.
Lower heat in skillet over medium heat. Stir in cumin and saute for 2 minutes. Remove from skillet. Stir sauce into skillet with onion and garlic. Add vinegar, salt, garlic, chopped squash, onion, tomato slices, kalamata olives and tomato slices.
Return skillet to medium
I used chickpeas and it came out pretty tasty. I also used low cal french bread and it came out pretty dry. I made a few changes but the end result was pretty good. Thanks.
I baked this and found it tasted very nice, but in the future I won't make it unless I have all the ingredients. It was very dry and bland.
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