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Garden Burger

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Submitted by fuji

YIELD

4 servings

PREP

2 hrs

COOK

15 min

READY

2 hrs

Ingredients

1 1
MEDIUM MEDIUM EGGPLANT
sliced crosswise, into six 3/4 inch slices. *
1 1
LARGE LARGE ONIONS
bermuda, peeled and sliced into 6 disks
1 1
LARGE LARGE ZUCCHINI
sliced lengthwise into 6 strips *
1 1
LARGE LARGE YELLOW SUMMER SQUASH
sliced lengthwise into 6 strips *
Six
0

Marinade *
¾ 177
3 3
CLOVES CLOVES GARLIC
crushed *
1 15
TABLESPOON ML PARSLEY LEAVES
chopped
1 15
TABLESPOON ML BASIL
crushed
1 15
TABLESPOON ML OREGANO
1 15
TABLESPOON ML ROSEMARY LEAVES
1 5
TEASPOON ML THYME *
6 173.4
OUNCES ML/G TOMATO JUICE
79
CUP ML WHITE WINE VINEGAR
herb-flavoured, (such as tarragon vinegar)
6 6
EACH EACH PITA BREAD, WHOLE WHEAT
or 6 ea sliced italian rolls *
1 1
X X CELERY SALT *

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 146g (5.1 oz)
Amount per Serving
Calories 389 94% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 9mg 0%
Total Carbohydrate 2g 2%
Dietary Fiber 2g 6%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 22%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 
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