1 (3.5 ounce) package wet chile paste
1 teaspoon dried basil
1/2 teaspoon garlic powder
1 small onion, thinly sliced
1/4 (2 ounce) envelope dry onion soup mix
salt and pepper to taste
1 red bell pepper, halved
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 cup maraschino cherries, halved
1 cup shredded Swiss cheese
1 cup Mayonnaise
1 cup water
In a small bowl, mix the wet pepper, basil, garlic powder, onion, onion soup, salt and pepper to taste, mayonnaise, 1 cup water. Cover and refrigerate at least 8 hours.
Preheat oven to 400 degrees F (200 degrees C).
Line a 9x13 inch baking dish with foil. Rub mushrooms in to cover.
Place the mushrooms, bell pepper and bell pepper halves, parts, inside the baking dish, along with the onions. Sprinkle roasted cherry in the center of bell pepper. Layer with mushroom mixture, pepper shards, carrots, and mushrooms. In a medium bowl, mix mayonnaise, lettuce, pepper shakes, mustard, oil and maraschino cherries.
Bake in preheated oven for 1 hour, or until cheese is bubbly and cherry is golden.