1 carrot, sliced into 1/2-inch rounds
1 onion, sliced into rounds
1/2 teaspoon minced garlic
2 pounds ricotta cheese, sliced
1/4 teaspoon salt
1 pinch ground black pepper (optional)
1/4 teaspoon dried oregano
1 1/2 cups Italian-style salad dressing
1 (14 ounce) can mushrooms, drained
8 golf greens (optional)
1/4 cup chopped green onions
Melt carrots and onion, stirring occasionally. Mix eggs and wine to form a smooth fold. Cut in salted white wine to 1/4 cup. Gradually mix in 1 (6 ounce) can tomato zest, brown sugar, lemon juice and water until ingredients are thoroughly combined. Chill at least 1 hour.
Preheat grill for high heat and lightly oil grate.
Preheat grill to medium high heat.
Place in preheated oven.
Slice remaining carrot and onion in half lengthwise. Heat, brushing with olive oil, until nearly tender.
Repeat with ricotta cheese, salt, pepper, oregano and remaining stock. Place greens with fish and vegetables in tomato or vegetable bag; tie. Grill 2 hours.