Garden burger

Yield: 1 servings

Measure Ingredient
1 medium Eggplant, sliced crosswise
\N \N Into six 3/4 inch slices.
1 large Bermuda onion, peeled and
\N \N Sliced into 6 disks
1 large Zucchini squash, sliced
¾ cup Virgin olive oil
3 \N Cloves garlic, crushed
1 tablespoon Parsley, chopped
1 tablespoon Crushed basil
1 tablespoon Oregano
1 tablespoon Rosemary
1 teaspoon Thyme
\N \N Lengthwise into 6 strips
1 large Yellow summer squash, sliced
\N \N Lengthwise into 6 strips
\N \N Six 1/2 inch slices of
\N \N Beefsteak tomato
6 ounces V-8 Juice
⅓ cup Herb-flavored wine vinegar
\N \N (such as tarragon vinegar)
6 \N Whole wheat pitas or 6
\N \N Sliced Italian rolls
\N \N Celery salt


Enjoy the exquisite taste of fresh summer vegetables with this burger from Claire McIntosh of Brooklyn, N.Y.

Marinate the vegetables in the marinade for at least 2 hours. Grill vegetables on both sides over medium-hot coals until they are tender and slightly charred. Lightly grill the bread. Layer the vegetables in the bread. Sprinkle with celery salt.

Posted by Posted by Terry Frye <A01TMF1@.... to the Fatfree Dig. [Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@... using MMCONV.

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