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Grilled Vegetable Soup (Emeril)

 

6

Yield

4

servings

Prep

25

min

Cook

30

min

Ready

60

min

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

¼ pound zucchini
cut into 1/2-inch, lengthwise slices
¼ pound yellow summer squash
cut into 1/2-inch, lengthwise slices
1 small red onion
cut into 1/2-inch slices
¼ pound mushrooms, shiitake
stems removed
¼ pound sweet red bell peppers
quartered and seeded
¼ cup olive oil
1 x salt and black pepper
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 210g (7.4 oz)
Amount per Serving
Calories 17770% of calories from fat
 % Daily Value *
Total Fat 14g 21%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 13mg 1%
Total Carbohydrate 5g 5%
Dietary Fiber 3g 10%
Sugars g
Protein 4g
Vitamin A 20% Vitamin C 83%
Calcium 3% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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