Recipe - Garden Burger

1 md Eggplant, cut or sliced up crosswise
Into six Three fourths inch slices.
1 lg Bermuda onion, peeled and
Sliced into 6 disks
1 lg Zucchini squash, cut or sliced up
Lengthwise into 6 strips
1 lg Yellow summer squash, cut or sliced up
Lengthwise into 6 strips
Six One half inch slices of
Beefsteak tomato

MARINADE
Three fourths 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
6 ounce V8 Juice
1/3 cup Herbflavored 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 mediumhot 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@MVS.CSO.NIU. 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@Prodigy.com using MMCONV.

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip