1 medium onion, chopped
1 large green bell pepper, chopped
1 medium carrot, cut into 1/2 inch cubes
1 medium onion, chopped
1 large celery stalk, cut into 1/2 inch pieces
1 quart milk
2 tablespoons margarine
1 cup ketchup
1/2 cup bacon bits
In a large bowl, mix together onion, bell pepper, carrot, onion, celery and milk.
Mix together the margarine, ketchup and bacon bits. Stir the mixture into the onion, carrot and celery, and pour the mixture evenly over the vegetables. Cover and refrigerate overnight.
When the next morning comes, preheat the oven to 350 degrees F (175 degrees C). Begin basting the vegetables by placing a piece of bacon in the center of each vegetable, leaving 1 inch border around the edge. Brush the edge with the egg, lightly press the bacon into the border, then fold this back into the pot. Drizzle with brown sauce.
Bake in preheated oven for 1 hour, or until vegetables release juices. Allow to cool slightly before slicing.