2 medium carrots
2 tablespoons butter, softened
3 cloves garlic, crushed
3 teaspoons paprika
1/8 teaspoon dried rosemary
1/8 teaspoon salt
1 teaspoon dried sage
1 teaspoon dried parsley
1 1/2 teaspoons table salt
2 teaspoons dried dill weed
2 teaspoons dried basil
1/2 teaspoon dried sage
10 ounces shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
Lay carrots on prepared baking sheet, and slice thinly.
In a blender, combine butter, garlic, 1 teaspoon paprika, 1/8 teaspoon rosemary, salt, sage, parsley, and table salt; blend. Fold over the carrot slices. Mix with onion and bell pepper; pour mixture over carrots. Cover and refrigerate overnight.
Meanwhile, mix together shredded cheese, onions, bell pepper and lettuce. Roll into 1 inch balls and transfer to the prepared baking dish. Cover and refrigerate overnight.
Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool and serve with carrots and cheese.