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> Burger Recipes
Made using garden fresh summer veggies
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 stripes
six 1/2 inch slices of beefsteak tomato
3/4 cup virgin olive oil
3 cloves garlic, crushed
1 Tbs parsley, chopped
1 Tbs crushed basil
1 Tbs oregano
1 Tbs rosemary
1 tsp thyme
6 oz V-8 Juice
1/3 cup herb-flavored wine vinegar (such as tarragon vinegar)
6 whole wheat pitas or 6 sliced Italian rolls
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.