1 (12 ounce) package canned mixed vegetables
1 jar sliced celery
2 carrots, shredded from top
3 tablespoons dried basil
1 tablespoon dried parsley
6 acidic bunch fresh spinach, stems removed
3 garlic cloves, minced
3/4 cup white wine
1 cup canola oil
2 (20 ounce) cans peeled and diced tomatoes with green chile peppers, drained
1/2 cup chopped peanuts
1 (12 ounce) can sliced almonds
10 ounces dry milk chocolate
1 cup chopped pecans
In a large bowl, toss vegetables and celery together.
Preheat oven to 350 degrees F (175 degrees C).
Spread 2 tablespoons of the mixture in the bottom of a 9x13 inch casserole dish. Top with carrots, zucchini, basil, parsley, spinach, garlic, and pecans. Pour over carrots, celery, carrots, celery mixture. Sprinkle with chocolate.
Store in refrigerator for 1 hour.
Top with pecans. Place on baking sheet.
Bake uncovered for 45 minutes in the preheated oven, until golden brown. Immediately sprinkle top with almonds. Serve at room temperature.