Serves: 8
Total Calories: 348

6 to 8 ounces yellow summer squash (2 small, 3- to 4-oz. each)
12 ounces eggplant (1 medium)
3 slices onions, 1/2-inch-thick
1/2 cup reduced-sodium soy sauce
1/2 cup orange juice
2 tablespoons olive oil or vegetable oil
4 pieces Morningstar Farms® Garden Veggie Patties® veggie burgers or 4 Morningstar Farms® Spicy Black Bean veggie burgers
8 flour tortillas (9-inch), warmed
2 cups chopped Romaine lettuce
1/2 cup (2 oz.) shredded Monterey Jack cheese with peppers

1. Lengthwise cut each squash into 3/8-inch-thick slices. Cut eggplant into 12 slices. Place squash, eggplant and onion slices in large resealable plastic bag. Drizzle with soy sauce, orange juice and olive oil. Seal bag. Place in shallow pan. Refrigerate for 1 to 12 hours, turning occasionally. Drain vegetables. Discard marinade.

2. Coat cold grill rack with nonstick coating. Preheat grill. Place burgers and onion slices on grill rack over medium heat. Grill for 3 minutes. Add eggplant slices to grill rack. Grill for 3 minutes more. Add squash slices to grill rack. Continue grilling for 5 to 6 minutes or until vegetables are tender and burgers are heated through, turning once.

3. Cut burgers into strips. Separate onion slices into rings. Cut eggplant slices into strips. Top tortillas with burger strips, onion rings, eggplant strips, lettuce and cheese. Roll-up. Horizontally cut each in half.

Nutritional Facts:

Serves: 8
Total Calories: 348
Calories from Fat: 143

More Recipes from the Kellogg Kitchens Recipes Cookbook:
Apricot-Almond Stuffed Trout
Cherry Stuffed Pork Chops
Cranberry Chicken Burgers
Feta-Basil Stuffed Chicken Breasts
Grilled Black Bean And Pork Burritos
Grilled Rustic Roll-up
Grilled Spicy Black Bean Burger Pizza
Pizza Burgers
Salmon Burgers With Basil Mayonnaise
Spanish-Style Burgers
Vegetable Stuffed Swordfish