2 tablespoons chopped celery
1 tablespoon chopped onion
1 (8 ounce) package frozen mixed vegetables, thawed
3 tablespoons olive oil
1 tablespoon chopped fresh parsley
3 tablespoons chopped fresh rosemary
3 tablespoons chopped fresh sage
1 tablespoon chopped fresh thyme
1 onion, chopped
2 (8 ounce) cans fresh mushrooms, sliced
1 stalk celery, chopped
3/4 cup chopped fresh parsley
In a large bowl, combine celery, onion and mixed vegetables. Mix slowly so that the vegetables remain creamy. Season with olive oil, parsley, rosemary, sage, thyme, onion and mushrooms. Season with celery, onion, mushrooms and celery mixture. Cover and refrigerate for at least 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Place the mixed vegetables on a large baking sheet. Grill, turning once, with olive oil and white wine. Cook 5 minutes on each side, or until tender, turning every 10 minutes.
In a large bowl, mix olive oil, parsley, rosemary, sage, thyme, onion, mushrooms, celery and parsley. Transfer the salad to a 2 quart casserole dish. Drizzle 1/2 cup of the celery mixture over the top of the casserole, and top with parsley mixture and sliced mushrooms. Sprinkle with milk, if desired.
Bake covered in 350 degrees F (175 degrees C) for 1 hour, or until the sides are golden brown. Cool 10 minutes, remove from pans and serve immediately.