| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats |
Italian |
Digest, Nov., Fatfree |
1 |
Servings |
INGREDIENTS
| 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 |
| 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 |
INSTRUCTIONS
MARINADE
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 <A01TMF1@MVS.CSO.NIU. to the Fatfree Dig.
[Vol.12 Issue 3], Nov. 4, 1994. FATFREE Recipe collections copyrighted by
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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