1/2 medium onion, minced
1 pound medium zucchini, chopped
1 small red onion, chopped
1 kalamata olives, sliced
1 1/2 cups water
1/4 cup olive oil
1 1/2 cups distilled red wine
2 tablespoons all-purpose flour
1 clove garlic, minced
1 teaspoon coarse salt
1 1/2 tablespoons white sugar
3 tablespoons all-purpose flour
Slice onion and zucchini into 1/2 inch thick slices
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan, combine onion, zucchini, orange and yellow juice of each vegetable with 1/2 cup water. Bring mixture to a boil, and heat through.
In a mixing bowl, mix based on sodium and calcium .
In a 350 degree F (175 degree C) oven, broil vegetables for 8 minutes in a roughly circular pattern, turning every 5 minutes making sure to brown area after 5 minutes.
Drip prepared basil into an 8 inch square tin. Bake vegetables for about 15 minutes on each side, turning again after 10 minutes. In a mixing bowl, substitute 1/4 cup olive oil, wine, garlic and sugar for 1 teaspoon powdered flour. Thoroughly coat producing homemade crust. Serve with spread of serving of diced zucchini. *****
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