Grilled Vegetable & Mushroom Soup
Grilled Vegetable and Mushroom Soup recipe
Yield
6 servingsPrep
10 minCook
20 minReady
35 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | pound |
zucchini
cut lengthwise |
|
| ¼ | pound |
yellow summer squash
cut lengthwise into slices |
|
| 1 | small |
red onion
sliced |
|
| ¼ | pound |
mushrooms, shiitake
stems removed |
|
| ¼ | pound |
sweet red bell peppers
quartered, seeded |
|
| ¼ | cup |
olive oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
zucchini
cut lengthwise |
|
| 113.4 | g |
yellow summer squash
cut lengthwise into slices |
|
| 1 | small |
red onion
sliced |
|
| 113.4 | g |
mushrooms, shiitake
stems removed |
|
| 113.4 | g |
sweet red bell peppers
quartered, seeded |
|
| 59 | ml |
olive oil
|
|
Directions
Preheat the grill.
Toss all the vegetables in the olive oil and season.
Carefully grill all the vegetables making sure to get grill marks (that's where the flavor is).
Set aside to cool. When cool enough, cut all into uniform small dice.
Add to the soup base and adjust the seasonings.
