Garden Burger Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
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
Lengthwise into 6 strips,
1 large: Yellow summer squash, sliced
Lengthwise into 6 strips,
Six 1/2 inch slices of,
Beefsteak tomato,
MARINADE
3/4 cup: Virgin olive oil,
3 Cloves: garlic, crushed
1 tbsp: Parsley, chopped
1 tbsp: Crushed basil,
1 tbsp: Oregano,
1 tbsp: Rosemary,
1 tsp: Thyme,
6 ounce: V-8 Juice,
1/3 cup: Herb-flavored wine vinegar,
, such as tarragon vinegar
6: Whole wheat pitas or 6,
Sliced Italian rolls,
Celery salt,
Directions:
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
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp
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
copyrighted by Michelle Dick 1994. Used with permission. Formatted by
Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV.
Source from luhu.jp