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Mediterranean grilled vegetable soup
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| Artist: |
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| Categories: |
Grilled, Mediterranean, Soups & Stews, Vegetarian |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | Bell peppers, red, cored | | | -seeded, and quartered | | | -lengthwise | | 1
| | Bell pepper, yellow, cored | | | -seeded and quartered | | | -lengthwise | | 2
| small | Zucchini (?lb. total) | | | -trimmed and quartered | | | -lengthwise | | 1
| | Onion, red, peeled and cut | | | -into ?inch-thick slices | | 1
| tsp | Olive oil | | 3
| large | Tomatoes, large, vine- | | | -ripened (1 ?lbs), cored | | | -and chopped | | 1
| | Garlic clove, peeled | | 1/2
| tsp | Oregano | | 1/4
| cup | Basil leaves, shredded | | 1
| tbsp | Vinegar, red wine | | | Salt and pepper to taste |
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Procedures:
| 1 | Prepare a grill or preheat the broiler. | | 2 | Grill or broil bell peppers, skin-side towards the flame, until the skin is blackened, 5 to 10 minutes. | | 3 | Place in a paper bag and set aside for 15 minutes. | | 4 | Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes. | | 5 | Chop coarsely and set aside. | | 6 | Peel the peppers. | | 7 | Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. | | 8 | Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth.transfer to a bowl and stir in 1 cup waer, basil, vinegar and the reserved chopped vegetables. | | 9 | Season with salt and pepper. | | 10 | Cover and refrigerate until cool, about 30 minutes. | | 11 | The soup can be stored covered in the refrigerator for up to 2 days. | | 12 | Per serving: 56 cal; 2 g protein; 1 g fat; 11 g carb; 12 mg sod; 0 mg chol eating well, july/august 1993/mm by deeanne |
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