How To Make Grilled Veggie Burger Roll-up
Made with veggie burgers, this grilled rustic roll-up brings out the sweetness of squash and eggplant through a soy sauce-orange juice marinade.
Serves:
Ingredients
- 2smallyellow summer squash,(3 to 4 oz each)
- 1mediumeggplant,(about 12 oz)
- 3slicesonion
- ½cupreduced-sodium soy sauce
- ½cuporange juice
- 2tbspolive oil,or vegetable oil
- 4Morningstar Farms® Garden Veggie Patties™ Veggie Burgers,or 4 Morningstar Farms® Spicy Black Bean Veggie Burgers
- 8flourtortillas
- 2cupromaine lettuce,chopped
- ½cupMonterey Jack cheese with peppers,(2 oz), shredded
Instructions
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Lengthwise cut each squash into 3/8-inch-thick slices. Cut eggplant into 12 slices. Place squash, eggplant, and onion slices in a large resealable plastic bag.
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Drizzle with soy sauce, orange juice, and olive oil. Seal bag. Place in a shallow pan. Refrigerate for 1 to 12 hours, turning occasionally. Drain vegetables. Discard marinade.
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Coat cold grill rack with nonstick coating. Preheat grill. Place burgers and onion slices on a grill rack over medium heat. Grill for 3 minutes. Add eggplant slices to grill rack. Grill for 3 minutes more.
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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.
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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.
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Serve and enjoy.
Nutrition
- Calories: 311.11kcal
- Fat: 12.09g
- Saturated Fat: 3.20g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.70g
- Polyunsaturated Fat: 2.32g
- Carbohydrates: 37.83g
- Fiber: 5.79g
- Sugar: 6.64g
- Protein: 14.25g
- Cholesterol: 9.09mg
- Sodium: 1189.10mg
- Calcium: 211.80mg
- Potassium: 550.10mg
- Iron: 3.19mg
- Vitamin A: 73.10µg
- Vitamin C: 16.89mg
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