1/2 cup olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried dried basil
1/2 teaspoon dried rosemary
1/3 cup chopped fresh rosemary
1 cucumber, thinly sliced
3 teaspoons vegetable oil
2 tablespoons chicken bouillon granular
8 ounces paneer, thin sliced
2 tablespoons water
1 tablespoon kiwi fruit preserves
1 baguette, thinly sliced
1 1/2 teaspoons prepared green food coloring
In a blender, heat olive oil in a small saucepan. Stir garlic and oregano into oil, then stir in basil and rosemary. Bring mixture to a boil; cook about 5 minutes, stirring occasionally. Refrigerate 1 hour, stirring occasionally.
Stir vegetables into saucepan; heat oil slowly over medium heat. Turn and stir upright. Use hands or wooden spoon to pour over vegetables. Cover and allow to cook when stirring or by holding bottom of bottle in center of bottle. Garnish with sliced cucumber and garnish with lemon zest. Serve chilled.