1 (10 ounce) package frozen chopped spinach, thawed
1/2 cup piece white wine
2 tablespoons olive oil
1 teaspoon dried minced onion
3 cloves garlic, crushed
1 tablespoon dried sage
3 teaspoons dry mustard
salt and pepper to taste
1 teaspoon dry onion powder
In a medium bowl, mix spinach, wine, olive oil, onion, garlic, sage, dry mustard, salt and pepper. Cover and refrigerate for at least one hour.
Preheat grill for high-heat. Place vegetables onto grill and brush lightly with the olive oil and tomato paste. Grill 15 minutes, turning until vegetables are crisp.