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Garden Burger
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 | Preparation | 2 hours |
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| Cooking | 15 minutes |
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| Ready In | 2 hours |
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Ingredients
| 1 |
medium |
eggplant |
sliced crosswise, into six 3/4 inch slices. |
| 1 |
large |
onion |
bermuda, peeled and sliced into 6 disks |
| 1 |
large |
italian zucchini squash |
sliced lengthwise into 6 strips |
| 1 |
large |
yellow summer squash |
sliced lengthwise into 6 strips |
| Six |
slices |
beefsteak tomatoes |
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Marinade |
| 3/4 |
cup |
olive oil, extra-virgin |
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| 3 |
Cloves |
garlic |
crushed |
| 1 |
tablespoon |
parsley leaves |
chopped |
| 1 |
tablespoon |
basil |
crushed |
| 1 |
tablespoon |
oregano |
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| 1 |
tablespoon |
rosemary leaves |
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| 1 |
teaspoon |
thyme |
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| 6 |
ounces |
tomato juice |
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| 1/3 |
cup |
wine vinegar |
herb-flavoured, (such as tarragon vinegar) |
| 6 |
each |
pita bread, whole wheat |
or 6 ea sliced italian rolls |
| 1 |
x |
celery salt |
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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.
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