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Garden Burger

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      Title: GARDEN BURGER
 Categories: Digest, Nov.
      Yield: 1 Servings
 
      1 md Eggplant, sliced crosswise
           Into six 3/4 inch slices.
      1 lg Bermuda onion, peeled and
           Sliced into 6 disks
      1 lg Zucchini squash, sliced
           Lengthwise into 6 strips
      1 lg Yellow summer squash, sliced
           Lengthwise into 6 strips
           Six 1/2 inch slices of
           Beefsteak tomato

MMMMM--------------------------MARINADE-------------------------------
    3/4 c  Virgin olive oil
      3    Cloves garlic, crushed
      1 tb Parsley, chopped
      1 tb Crushed basil
      1 tb Oregano
      1 tb Rosemary
      1 ts Thyme
      6 oz V-8 Juice
    1/3 c  Herb-flavored wine vinegar
           (such as tarragon vinegar)
      6    Whole wheat pitas or 6
           Sliced Italian rolls
           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   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@Prodigy.com using MMCONV.
 
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