1/2 cup olive oil
1 medium onion, chopped
1 cup chopped celery
2 (4 ounce) cans chicken broth
1 large tomato, finely diced
1/2 cup chopped celery
2 tablespoons Italian-style seasoning
1 tablespoon crushed red pepper flakes
In a large bowl, mix olive oil, onion, celery, chicken broth, tomato, celery and Italian-style seasoning. Cover and refrigerate for about an hour.
Preheat oven to 350 degrees F (175 degrees C).
Arrange salad vegetables on the prepared baking sheet. Bake uncovered for 30 minutes, stirring occasionally.