1 (1 ounce) package dry Old-Time Garlic Bread Mix
2 tablespoons vegetable oil
1 pound baby carrots, halved
1 medium onion, halved
1 large tomato, sliced
1 cup milk
6 slices white bread, torn into small pieces
2 tablespoons finely chopped onion
1 1/2 teaspoons dried rosemary
1 teaspoon dried basil
1 dash ground sage
In a large bowl, mix together the oil and bread cubes.
Heat a large skillet over medium-high heat. Toss the carrots and onions in the oil, and cook 2 minutes on each side until tender. Remove from heat, and stir in the tomato sauce. Return to a medium heat, and cook 3 minutes on each side, stirring well after each cooking time. Stir in the milk. Transfer the carrots and onions to the skillet. Season with rosemary and basil and saute 10 minutes hot.
Heat remaining oil in a small saucepan over medium heat. Stir in the lemon juice, and cook (about 1 minute) on each side, until tender. Transfer the carrots and onions into the skillet, and stir in the rosemary and basil. Transfer the pepper to the pan. Sprinkle top with the rosemary slices, sage, salt and pepper.
Transfer the skillet to a separate small bowl. Stir gently to keep the mixture moist for easier spreading.