1 tablespoon vegetable oil
1 1/2 cups water
1 teaspoon dried sage
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried thyme
1/2 teaspoon dried basil
1 teaspoon dried marjoram
1 teaspoon dried basil
1/2 teaspoon dried thyme
2 cloves garlic, minced
1/2 teaspoon dried rosemary, crushed
1 teaspoon dried sage
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon dried basil
2 teaspoons dried basil
2 teaspoons dried rosemary
In a small saucepan, combine oil, water, sage, oregano, rosemary, sage, basil, thyme, basil, marjoram, basil, marjoram, basil, thyme, marjoram, basil, thyme, marjoram, basil, thyme, marjoram, basil, thyme, marjoram, basil, thyme, marjoram, basil, thyme, marjoram, basil, thyme, marjoram. Gradually mix, a little at a time, until the mixture is a thick stew.
Remove pan from heat and stir in 2 1/2 cups water, stirring until nearly boiling. Bring to a boil, then reduce heat to medium low. Simmer simply on low for 2 to 3 hours, or until vegetables are tender and mixture thickens.
Arrange vegetables in a separate large bowl. Pour broth mixture over vegetables and stir to coat. Cover, and refrigerate overnight.
Dividen the remaining 1/2 cup water into 2 equal portions and pour over vegetables. Sprinkle with salt, pepper, basil and rosemary. Cover and refrigerate overnight.
Upside-down, place the sliced banana over the entire bottom of the plastic wrap. Spread remaining water over the top of the plastic wrap.
Place vegetables in a separate small saucepan and pour in remaining 1/2 cup water. Bring heat to medium-low, and cook until tender, about 10 minutes. Remove vegetables and cook until tender on all sides.
In a large bowl, combine 2 cups sliced strawberries, 1 cup sliced banana, 1/4 cup sliced cherry, 1/4 cup sliced cherry and 1 cup sliced lemon.
Refrigerate remaining ice cubes. Serve next meal, with the remaining sauce.