INGREDIENTS

INSTRUCTIONS

Mix all ingredients for marinade, keep aside.  If using green chill
chop very fine before adding.  Keep beetroot slices, brinjals
separately, keep tomatoes separately.  Arrange all other slices in rows
in a tray.  Pour marinade over all veggies except tomatoes.  Keep aside
for 2 hours.  Slit hotdogs into horizontal halves.  Place lower halves
together, brush with a little butter.  Arrange all veggies in layers on
these, inculding tomatoes.  Sprinkle grated cheese over veggies.  Brush
the other halves also with butter.  On a baking sheet, arrange the
lower halves and uppers side by side.  Bake in a hot oven for 5 minutes
or till cheese has melted.  Dot veggies with ketchup, place back upper
half over cheese.  Serve hot with fries, ketchup and coke.  Making
time: 45 minutes (excluding marinating time)  Makes: 6 rolls
Shelflife: Fresh after baking. 2-3 hours after preparation if
refrigerated.  Variation  The veggies may also be chopped fine,
marinated together and tossed  like a salad. This can be spooned onto
the rolls and cover with  cheese and top half. Proceed as above.  Note:
These rolls can be foiled cooked or directly cooked on a  bar-b-que
mesh, but tie a string so the veggies cheese do not fall  out.  Another
option is to bar-b-que the veggies first and then put them in  the
rolls.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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