Mediterranean Grilled Vegetable Soup

Recipe Ingredients

2		Bell peppers - red, cored,- seeded and quartered
		- lengthwise
1		Bell pepper - yellow, cored,
		- seeded and quartered
		- lengthwise
2		Zucchini - (1/2 lb. Total) (small)
		- trimmed and quartered
		- lengthwise
1		Onion - red, peeled and cut
		- into 1/2-inch-thick slices
1 teaspoon	5ml	Olive oil
3 teaspoons	15ml	Tomatoes - large, vine- (large)- ripened (1 3/4 lbs) cored
		- and chopped
1		Garlic clove - peeled
1/2 teaspoon	2.5ml	Oregano
1/4 cup	10g / 0.4oz	Basil leaves - shredded
1 tablespoon	15ml	Vinegar - red wine
		Salt and pepper to taste

Recipe Instructions

Prepare a grill or preheat the broiler.

Grill or broil bell peppers, skin-side towards the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes.

Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes. Chop coarsely and set aside.

Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. 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 water, basil, vinegar and the reserved chopped vegetables.

Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes. The soup can be stored covered in the refrigerator for up to 2 days.

Eating Well, July/August 1993/MM by DEEANNE

Source:
The Potato Board

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.