1 small onion, chopped
1 tablespoon dried Italian-style seasoning
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon lemon juice
1 teaspoon white sugar
2 teaspoons dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1/4 teaspoon dried rosemary sprigs
1 cup water
1/2 cup olive oil
1 1/2 tablespoons chopped fresh dill pickle relish
1 cup shredded sharp Cheddar cheese
1 (16 ounce) can tomato juice concentrate, divided
Place onion and garlic in a 9x13-inch baking dish. Pour oil and vinegar over onion and garlic. Place dish in oven, preheated to 350 degrees F (175 degrees C), and cook 25 minutes. Remove pan.
Mix onion mixture with sage, sage, basil, lemon juice, sugar, oregano, rosemary, sage and rosemary sprigs; mix well. Stir in water and olive oil. Mix well. Spread mixture over vegetables. Top with cheese. Pour tomato juice into vegetables. Cover and place in oven for about 30 minutes.
Bake uncovered 40 to 60 minutes more. Let stand for 5 minutes and cut liquid from skillet. Drizzle over vegetables.