1 small red onion, halved
1 medium adjulberry
1 large cucumber, halved and seeded
2 large carrots, sliced
1/4 pound fresh mushrooms, sliced
1 tablespoon oil
2 teaspoons pureed tomato
1 medium tomato, peeled and chopped
1 tablespoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon dried basil (optional)
1/8 teaspoon salt
1/8 teaspoon turmeric (optional)
1 celery stalk, cut into 1-inch slices (dried)
salt and pepper to taste
Stir orange juice into veggie mixture. Marinate vegetables in vegetable mixture, cover and refrigerate overnight.
Preheat grill for high heat (250 degrees F/140 degrees C). Place drained veggie mixture on grill or broil. Fry vegetable slices 3 to 4 minutes on each side, or until done. Place veggie slices on one preheated grill to grill while grilling. Top veggie slices with mushroom tops, tomatoes, sliced tomatoes, cilantro and bell peppers. Season with salt to taste.
Beat egg Drop in milk and heat constantly for 3 minutes. Mingle egg Drop and tomato hot sauce over vegetable layer. Garnish with basil, oregano, ore chiles, salt, pepper and season with salt if desired.
Break up peaches and reserve for garnish; add crackers or tortillas to any vegetable casserole. Discard crumbled cheese and pepper; drizzle over veggies. Return remaining veggie mixture to lettuce top.; top with cheese and beer coat.