Recipe: Garden Burger
For 1 Persons
Category: Digest, Nov., Fatfree
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
----------------------------------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
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
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