Summer Veggie Burger

Pairs well with:

Pinot Grigio

You won’t need a bouquet of flowers when you share our Pinot Grigio. This crisp wine with floral aromas is a wonderful way to make an entrance.


1 medium eggplant
1 teaspoon of salt
1 red, yellow, or green bell pepper
2 medium yellow squash
2 medium zucchini
1 medium sweet yellow, white, or red onion.
1 large tomato
3-4 Tablespoons of olive oil
1/2 teaspoon of pepper
12 leaves of basil
6 slices of white cheese (provolone,white cheddar, or munster)
6 crusty bread buns
Dijon mustard



Prepare the grill to low heat. Cut eggplant into 1/4 inch thick slices and place them in a single layer on paper towels. Sprinkle with half the salt and let stand for about 20 minutes. Cut zucchini and squash into 1/4 inch thick slices. Cut bell pepper into 1/2 inch strips. Cut onion into 1/2 inch rings. Cut the tomato about 1/4 inch thick slices. Brush vegetables with the olive oil and sprinkle with the remaining salt and pepper. Place vegetables on the grill. If you think they will go through the grill,place a small cake rake or grill crosswise. Grill for about 3-5 minutes turning once. Place buns open face on a cookie sheet and place vegetables. Add the basil and cheese and return to grill and cover till cheese melts. Remove add dijon mustard. Mmm so good. Serves 6 to 8