1 teaspoon olive oil
1 tablespoon water
1 large cucumber, sliced
1 large tomato, sliced
1 (6 ounce) can red wine
1 English muffin mix
1 teaspoon dried marjoram
1 teaspoon dried basil
1 teaspoon dried oregano
1 cup chopped yellow onion
1/4 cup chopped green bell pepper
1/4 cup chopped green bell pepper
In a medium bowl, mix olive oil, water, cucumber, tomato, wine, muffin mix, marjoram, basil, oregano, yellow onion and bell pepper. Cover and refrigerate at least 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Roll out mixture, covering filling and part of the marinade; place seam-side down on the prepared cookie sheet.
Arrange slices of cucumber, tomato, red wine, English muffin mix, marjoram, basil, oregano and yellow onion on the prepared cookie sheet.
Bake in preheated oven for 50 minutes. Serve warm or at room temperature, garnish with green bell pepper and serve with red pepper flakes.
This had great flavor and color. I recommend not dicing the zucchini just cut in quarters. It stripped the good flavor.
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