Mediterranean grilled vegetable soup

 
                    MEDITERRANEAN GRILLED VEGETABLE SOUP
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetarian                       Soups
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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
  
 
 
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