Recipe courtesy of Katie Bingham

1 yellow squash, cut lengthwise ¼ inch

1 tomato, cut ¼ inch

1/4 spring onion, cut ¼  inch

1 bell pepper, cut into finger size pieces

1 garlic clove, minced

8 shitake caps

Salt and pepper to taste

1 tablespoon olive oil

2 whole wheat buns

Directions:

1. Preheat oven to 450. Place a cooling rack on a cookie sheet.
2. Put all ingredients into a large bowl and mix up.
3. Lay out veggies in a single layer on cooling rack.
4. Bake 10 minutes until cooked through and kind of brown and bubbly.
5. Toast buns in hot oven. Slather with you favorite condiments. I used mayo and Creole mustard.
6. Stack veggies on. Add cheese or lettuce, if wanted.

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