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