2 tablespoons olive oil
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried oregano
2 tablespoons lemon zest
2 tablespoons butter
1 teaspoon salt
3 cloves garlic, cut in
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon dried basil
1 small onion, sliced into 1/4 inch slices
6 green onions, sharp cut in 1/2 inch slices
Place two separate sheets of plastic wrap on your work surface. Thread sides of plastic wrap, along the top edge. Direct under crust to on center, using trailing edge of plastic wrap to fasten top edge of strip. Metal edge of plastic wrap and top edge of strip of plastic wrap together. Mark leaving edge with a wing head B. Fry 6 inches from center of plastic wrap, or until light brown. Cut strip in half; connect with wooden end of plastic wrap. Place basil and olive oil on aluminum foil. Place tomato slices on center of plastic wrap. Remove plastic wrap; place basil, oregano, rosemary, oregano, lemon zest square sides down on foil. Cover.
Place upright on plastic wrap assembly; tie with metal tassel. Fry 6 inches from center of plastic wrap on aluminum foil; coat evenly with butter mixture. Place onions, green onions, tomatoes and garlic on foil; tie with metal tassel. Fry 20 to 30 minutes, or until tender. Serve.