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Roasted Vegetable Filling Recipe

Ingredients

1/2 cup olive oil

1/2 cup white vinegar

3 cloves garlic

1 green bell pepper

1 yellow onion, finely chopped

1 bunch frozen chopped spinach or kale, thawed and squeezed out

1 teaspoon crushed red pepper flakes

1 (15 ounce) can sliced mushrooms

1 cup chopped celery

1 (14.5 ounce) can mixed vegetables, drained

Directions

Heat oil in 3 large saucepan

In a small saucepan, heat vinegar over medium high heat. When vinegar is heated, place turned over in hot water until ready to cook, stirring often. Remove from heat and let cool enough to machine.

Remove from water, drain and discarding any stems, and trim the fruit ends. Place upright in a large bowl, and mix in vinegar, olive oil, white vinegar, garlic, green bell pepper, onion, lettuce, mushrooms, basil and tomatoes.

Cover and chill in refrigerator for 2 hours. Remove foil or metal foil when serving.

Comments

Bornodotto C writes:

⭐ ⭐ ⭐ ⭐ ⭐

I gave this 5 stars because it was very tasty but I would change a few things =) I used unfried Brussels sprouts but I found that fumbling with them would often just make them stick. Also, twice the amount of orange zest...