1 medium tomato, diced
1 medium onion, diced
2 medium carrots
1 medium zucchini
2 cups shredded Cheddar cheese
1/2 cup olive oil
1/2 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried oregano
1/4 teaspoon dried basil leaves
1/2 teaspoon dried thyme
2 tablespoons garlic powder
1 cup mayonnaise
1 cup white wine
1 cup shredded mozzarella cheese
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, blend tomato, onion, carrots, zucchini, cheese, olive oil, basil, parsley, oregano, basil leaves, oregano leaves and garlic powder.
In a small bowl, beat white wine until thick. Stir wine into tomato mixture and toss to coat.
In a large bowl, mash mozzarella cheese until smooth. Stir in mayonnaise, wine and mozzarella cheese. Refrigerate at least 1 hour before serving.