Grilled Vegetable Soup (Emeril)
Yield
4 servingsPrep
25 minCook
30 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 113.4 | g |
zucchini
cut into 1/2-inch, lengthwise slices |
|
| 113.4 | g |
yellow summer squash
cut into 1/2-inch, lengthwise slices |
|
| 1 | small |
red onion
cut into 1/2-inch slices |
|
| 113.4 | g |
mushrooms, shiitake
stems removed |
|
| 113.4 | g |
sweet red bell peppers
quartered and seeded |
|
| 59 | ml |
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.
