1/4 cup vegetable oil
1 egg
1/2 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1/2 teaspoon dried marjoram, crushed
1/8 teaspoon ground coriander
1/8 teaspoon dry sage
1/8 teaspoon dried thyme
2 tablespoons olive oil
1 tablespoon white wine (romaine)
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1/2 teaspoon dried oregano
1/2 teaspoon dried rosemary
1/8 teaspoon dried sage
1/8 teaspoon dried thyme
Preheat oven to 350 degrees F (175 degrees C). Place egg in a small bowl, and gently fold mixture into the egg. Transfer egg mixture to an eighth-sheet pan.
Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Fry onions and celery in olive oil until golden and golden brown, about 5 minutes. Remove from pan, and set aside.
Heat 1 tablespoon lemon juice in a small saucepan over low heat. Add 1/2 tablespoon olive oil; saute onions and celery in lemon juice for about 5 minutes, or until tender. Stir in 1/2 cup water and pepper. Bring to a boil, and cook for 5 minutes.
Place the egg mixture in a second saucepan. Whisk egg mixture with lemon juice and lemon zest into the skillet with lemon zest. Return egg mixture to a boil, and stir until thickened. Pour egg mixture over the onions and celery mixture, stirring it all together to coat.
Transfer mixture into the cooking dish. Stir in the lemon juice and lemon zest. Remove from heat and pour egg mixture over vegetables. Sprinkle with lemon zest.
Bake at 350 degrees F (175 degrees C) for about 1 hour, or until vegetables are tender.