Ingredients:
Prep time: 15 minutes Time to table: 90 minutes Makes eight servings 2 small yellow summer squash (3-4 ounces each) 1 medium eggplant (about 12 ounces) 3 onion slices, 1/2-inch thick 1/2 cup reduced-sodium soy sauce 1/2 cup orange juice 2 tablespoons olive or vegetable oil 4 Morningstar Farms Garden Veggie Patties (with more veggies) or Morningstar Farms Spicy Black Bean Veggie Burgers (with roasted corn) 8 9-inch flour tortillas, warmed 2 cups chopped romaine lettuce 1/2 cup shredded Monterey Jack cheese with peppers (2 ounces) Cut each squash lengthwise into 3/8-inch-thick slices. Cut eggplant lengthwise into 12 slices. Place squash, eggplant and onion slices in large resealable plastic bag.

Instructions:
Drizzle with soy sauce, orange juice and olive oil; seal bag. Place in shallow pan and refrigerate 1-12 hours, turning occasionally. Drain vegetables. Discard marinade. Coat cold grill rack with nonstick coating; preheat grill. Place burgers and onion slices on grill rack over medium heat and grill 3 minutes. Add eggplant slices to grill rack, then grill 3 minutes longer. Add squash slices to grill rack. Continue grilling 5-6 minutes or until vegetables are tender and burgers are heated through, turning once. Cut burgers into strips. Separate onion slices into rings. Cut squash and eggplant slices into strips. Top tortillas with burger strips, onion rings, squash strips, eggplant strips, lettuce and cheese. Roll up and cut each in half, horizontally. Note: Recipe makes 18 tablespoons of marinade. Three tablespoons are absorbed by vegetables; remaining marinade is discarded (but is needed to coat vegetables).