¼ c olive oil, plus 2T
1 large or 2 medium onions, thinly sliced
2 sweet peppers, seeded and thinly sliced
1 jalapeno, seeded and minced (optional, recommended)
1T dried oregano
1t fresh thyme leaves, or ½ t dried
1T prepared basil pesto or minced fresh basil
4 cloves garlic, minced
2lbs. assorted summer squash or zucchini, sliced lengthwise into
1/3 to ½ –inch thick slices, or on the diagonal if your squash are large
1 medium eggplant, sliced into 1/3‐inch slices (optional, or more squash)
½ t salt, approximately
Generous amount of ground black pepper
8oz. or more sharp cheddar, mozzarella or pepper jack for a spicier version, sliced
4 – 6 (or more) hamburger rolls, or Kaiser rolls, or even a loaf of Italian bread, sliced in half to form a top
and a bottom
Cooking spray


Heat 2T olive oil in a large skillet over medium heat. Add onions and cook, stirring occasionally, for about
6 minutes. Add peppers, including jalapeno if using, and cook 5 minutes more, stirring occasionally.
Reduce heat to low, cover skillet and cook for another 10 minutes or so, until onions and peppers are
very soft. Preheat grill to medium‐low heat. In a small bowl, mix together the ¼ cup of olive oil (you may
need more) and any combination of the herbs listed, and the garlic. Stir to combine. Brush the
vegetables with the oil and herb mixture. Sprinkle generously with salt and pepper. Grill approximately 5
–6 minutes per side until they are soft but not falling apart. Leave grill on, turning off center burner if
you have that type of grill, as you will be baking the sandwiches over indirect heat in a moment. To make
the “burgers”, place a slice of cheese on top on the bottom of the roll, or several slices if using Italian
bread. Top with grilled vegetable slices, one or two layers or more if your slices are on the thin side. Top that with the onion and pepper mixture, and finish with another slice or slices of cheese. Place top on
roll and wrap in heavy‐ duty aluminum foil, preferably non‐stick, or spray it with cooking spray to prevent the cheese from sticking. Repeat for remaining burgers. Turn grill up to medium. Place
in center of grill and cook for 5 – 8 minutes to melt cheese, longer if your vegetables are not still hot.
Allow to cool about 5 minutes before serving. Corn on the cob is an excellent accompaniment

Notes and Instructions

Anyone who has ever had a vegetable garden knows that mid‐summer brings an abundance of summer
squash and zucchini. We came up with this main course that is cooked almost entirely on the grill, so as
not to heat up the kitchen too much during these steamy, hot days. A friend of ours makes them for her
ttkids and calls them squashburgers. It is a great use of fresh summer veggies and will remind you a little
bit of pizza, without the tomato sauce, sort of. The quantities of vegetables are infinitely flexible, as are
the herbs you use. Make them your own. Also excellent picnic food, just let them come up to room
temperature a little bit before you eat them. And pack extra napkins! Serves about 4 ‐ 6, but varies
widely depending on how thick you like your “burgers”