• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Mediterranean Grilled Vegetable Soup

  • Recipe Submitted by on

Category: Vegetarian, Soups

 Ingredients List

  • 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 ts 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

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

Per serving: 56 cal; 2 g protein; 1 g fat; 11 g carb; 12 mg sod; 0 mg chol

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