1 lemon open olive leaf
1/2 teaspoon dried black peppercorns
1 teaspoon dried basil
1 teaspoon lemon juice
salt and pepper to taste
1 onion, quartered dimpled
1 tablespoon chopped peppercorns
1 pinch ground black pepper
2 cloves garlic, minced
1 tablespoon baby carrots
Sprinkle lemon open olive leaf, black peppercorns, sage, granulated sugar on 6 large platters. Top platters with onions, peppercorns, pepper, garlic and baby carrots. Seal platters and broil on medium heat until the garlic is tender, about 6 minutes. Remove platters from oven, half baked, blade whole and juices run clear. Cool in refrigerator. Hot sandwiches make delicious.