2 small summer yellow squash
1 small eggplant
3- 1/2-inch thick onion slices
1/2 cup low-sodium soy sauce
1/2 cup low-sugar orange juice
2 tbsp. olive oil
4 Boca burgers
8 (9") flour tortillas, warmed
2 cups chopped romaine lettuce
1/2 cup shredded reduced-fat Monterey Jack cheese

Cut each squash lengthwise into 3/8-inch thick slices. Cut eggplant into 12 slices.

Place squash and eggplant and onion in a large resealable plastic bag. Drizzle with soy sauce, orange juice, and oil. Seal bag, place in shallow pan. Refrigerate at least 1 hour. Turn occasionally. Drain, discard marinade.

Preheat grill. Place burgers and onions on grill. Grill for 3 minutes. Add eggplant to grill for 3 minutes.

Add squash to grill, grill 5-6 minutes. Turn vegetables once. Cut burgers into strips.

Separate onions into rings. Cut eggplant into strips. Top tortillas with burger, onion, eggplant, squash, lettuce and cheese. Roll up. Cut each in half.

Serve.

Submitted by: Sherry Monfils