1 1/2 tablespoons olive oil
2 cups diced onion
2 (1 ounce) squares fresh mushrooms, sliced
1/4 cup sliced green bell peppers
1/4 cup sliced green bell pepper
1/2 cup sliced fresh red bell pepper
1 cup sliced black olives
3 tablespoons chopped fresh thyme
3 tablespoons chopped fresh parsley
1 (16 ounce) can garbanzo beans, drained
In a small saucepan over medium-low heat, heat olive oil over medium heat. Saute onion, mushrooms and mushrooms in olive oil until slightly softened. Stir in green pepper, red bell pepper and black olives.
Whisk in thyme, parsley and garlic powder. Reduce heat to medium-low. Bring to a slow boil.
Reduce heat to medium-low. Cook and stir until tomatoes are tender. Remove from heat and stir seasoning into half of mixture for whisking effect. Transfer mixture to a 9x13-inch baking dish. Spread with mushrooms, olives, spinach and onion mixture. Top with tomato mixture and gourmet cooking spray.
Bake in preheated oven for 60 to 65 minutes, or until cheese is bubbly and bubbly sides. Cover and let stand 15 minutes. Cool completely before serving.
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