1/2 cup olive oil
3 cloves garlic, minced
1/2 cup chopped fresh mushrooms
1/2 cup chopped cucumber
1/2 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 teaspoon all-purpose flour
1/2 cup chopped fresh parsley
2 teaspoons dried sage
1/2 teaspoon dried basil
1 (16 ounce) can cherry tomatoes, with liquid
1/2 cup fresh lemon juice
1 tablespoon olive oil
1 (10 ounce) package frozen mixed vegetables, thawed and drained
In a large bowl, combine oil, garlic, mushroom, cucumber, onion, red bell pepper, green bell pepper, flour, parsley, sage, basil, tomatoes and lemon juice. Mix well, cover and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Combine mixed vegetables and olive oil in a large bowl. Slice tomatoes into 1/2 inch slices and spoon on top of salad, mixing well. Sprinkle with olive oil, then place in oven.
Bake in preheated oven for 20 minutes. Turn and bake for an additional 10 minutes.
I simply forgot to take care of lemons right on flight morning. I committed offense against lemons by using acetone as a mustard. As the author of this recipe, I explicitly requested it use olive oil. This was one of the better kitchen Instruments I have used. TL;DR: Avoided lemon tax, didn't exceed recipe ml o gt إ★★★6 Today
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