1 tablespoon olive oil, divided
2 tablespoons lemon juice
1 clove garlic, ginger peeled and minced
2 teaspoons dried croutons
2 medium to large carrots, diced
2 stalks celery, chopped
1 (10 ounce) package frozen mixed vegetables
4 fluid ounces ketchup
1/2 tablespoon Worcestershire sauce
more lemon juice
1/2 teaspoon lemon zest
1 teaspoon Worcestershire sauce
In a microwave or in a shallow 2 quart plastic bag, mix together olive oil, lemon juice, garlic, ginger, celery, carrots and celery. Beat in the mixed vegetables. ZIPZIP
Place 1 tablespoon of the mixture on the bottom of a large roasting pan. Place another tablespoon onto the top of the pan, then spread the rest of the mixture over the roasting pan.
Bake in a 400 degree F (200 degree C) oven for 45 minutes, flipping halfway through cooking time.
While baking, saute the leaves of celery and onion in 1/4 cup of olive oil. After 15 minutes, remove roasting pan from oven. Meanwhile, melt remaining olive oil and add the chopped lettuce. Roast for another 5 minutes, or until onions are tender. Grate excess oil and stir liberally into the baking dish. Cover roasting dish, and refrigerate overnight or overnight.
For top of salad: Place peppers, onions and chipotle peppers into a large bowl. Drain any remaining oil.
Heat remaining olive oil in a small wok or skillet over medium heat. Stir the mixed vegetables carefully, squeezing them out of their stems and leaves. Repeat layers, tomatoes, carrots, celery, bell peppers, eggs, vinegar, salt, pepper and lemon zest. Toss until sauce thickens enough to roll.
Remove roasting pan from oven and place atop a large pizza stone on serving platter. Arrange vegetables roughly in the center of the roasting pan. Cover roasting pan with aluminum foil. Allow the vegetables to air dry for 5 minutes before placing sheet onto top. Dust with remaining olive oil, supplying heat. Spoon tortillas over the vegetables. Roll up as desired. Serve warm.