Garden Burger
Yield
4 servingsPrep
2 hrsCook
15 minReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
sliced crosswise, into six 3/4 inch slices. |
*
|
| 1 | large |
onions
bermuda, peeled and sliced into 6 disks |
|
| 1 | large |
zucchini
sliced lengthwise into 6 strips |
*
|
| 1 | large |
yellow summer squash
sliced lengthwise into 6 strips |
*
|
| Six | slices |
beefsteak tomatoes
|
*
|
|
Marinade |
* | ||
| ¾ | cup |
olive oil, extra-virgin
|
|
| 3 | Cloves |
garlic
crushed |
*
|
| 1 | tablespoon |
parsley leaves
chopped |
|
| 1 | tablespoon |
basil
crushed |
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
rosemary leaves
|
|
| 1 | teaspoon |
thyme
|
*
|
| 6 | ounces |
tomato juice
|
|
| ⅓ | cup |
white wine vinegar
herb-flavoured, (such as tarragon vinegar) |
|
| 6 | each |
pita bread, whole wheat
or 6 ea sliced italian rolls |
* |
| 1 | x |
celery salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
eggplant
sliced crosswise, into six 3/4 inch slices. |
*
|
| 1 | large |
onions
bermuda, peeled and sliced into 6 disks |
|
| 1 | large |
zucchini
sliced lengthwise into 6 strips |
*
|
| 1 | large |
yellow summer squash
sliced lengthwise into 6 strips |
*
|
|
beefsteak tomatoes
|
*
|
||
| 0 |
Marinade |
* | |
| 177 | ml |
olive oil, extra-virgin
|
|
| 3 | Cloves |
garlic
crushed |
*
|
| 15 | ml |
parsley leaves
chopped |
|
| 15 | ml |
basil
crushed |
|
| 15 | ml |
oregano
|
|
| 15 | ml |
rosemary leaves
|
|
| 5 | ml |
thyme
|
*
|
| 173.4 | ml/g |
tomato juice
|
|
| 79 | ml |
white wine vinegar
herb-flavoured, (such as tarragon vinegar) |
|
| 6 | each |
pita bread, whole wheat
or 6 ea sliced italian rolls |
* |
| 1 | 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.
