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Garden burger
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| Artist: |
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| Categories: |
Burgers, Digestion |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 1
| med | Eggplant, sliced crosswise | | | Into six ?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 strips | | | Six ?inch slices of | | | Beefsteak tomato | | | MARINADE | | 3/4
| cup | Virgin olive oil | | 3
| | Cloves garlic, crushed | | 1
| tbsp | Parsley, chopped | | 1
| tbsp | Crushed basil | | 1
| tbsp | Oregano | | 1
| tbsp | Rosemary | | 1
| tbsp | 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 | | | Celery salt |
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Procedures:
| 1 | Enjoy the exquisite taste of fresh summer vegetables with this burger from claire mcintosh of brooklyn, n.y. | | 2 | Marinate the vegetables in the marinade for at least 2 hours. | | 3 | Grill vegetables on both sides over medium-hot coals until they are tender and slightly charred. | | 4 | Lightly grill the bread. | | 5 | Layer the vegetables in the bread. | | 6 | Sprinkle with celery salt |
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