Mediterranean grilled vegetable soup

2                    Bell peppers, red -- cored,
                        -seeded, and quartered
                        -lengthwise
   1                    Bell pepper, yellow -- cored,
                        -seeded and quartered
                        -lengthwise
   2       sm           Zucchini (1/2 lb. total)
                        -trimmed and quartered
                        -lengthwise
   1                    Onion, red -- peeled and cut
                        -into 1/2-inch-thick slices
   1       t            olive oil
   3       lg           Tomatoes, large, vine-
                        -ripened (1 3/4 lbs) -- cored
                        -and chopped
   1                    garlic clove -- peeled
     1/2   ts           Oregano
     1/4   c            basil leaves -- shredded
   1       tb           Vinegar, red wine
                        Salt and pepper to taste

   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 waer,
  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.
  
   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