Garden Burger
| Yield: | 1 Servings |
| Categories: | Fat-Free |
| 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 | ||
| MARINADE | ||
| 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 |
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