1/4 cup chives
1/2 cup onion, chopped
1/2 cup red wine
1 bulb garlic, peeled and minced
2 tablespoons butter
3 zucchini, halved and thinly sliced
1 onion, diced
1 cup banana slices
1 cup marinated spinach
1 tablespoon diced celery
1 cup chopped rhubarb
1/2 cup chopped shallots
1 teaspoons olive oil
1 tablespoon grated lemon zest
1 tablespoon chopped fresh parsley
Preheat oven to 400 degrees F (200 degrees C).
Place the chives, onion and red wine in a large bowl and combining for a good coating. Mix in garlic, butter, celery and 1 1/2 cup chopped onion.
Transfer the pesto into a 9x13 inch baking dish. Sprinkle with zucchini slices, half of the banana slices, tomato slices, celery, rhubarb, 1/2 cup shallots and 1/2 teaspoon olive oil. Pour over the pesto.
Bake for 45 minutes in the preheated oven, or until the bottoms are golden brown. Sprinkle with lemon zest and parsley and cheese dip is well moistened.