Garden Burger

Ingredients

 * 1 med eggplant, sliced crosswise
 * into six ¾ 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 ½ 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

Directions
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