Recipe - Mediterranean Grilled Vegetable Soup

2 Bell peppers, red; cored,
seeded, and quartered
lengthwise
1 Bell pepper, yellow; cored,
seeded and quartered
lengthwise
2 small Zucchini (One half lb. total);
trimmed and quartered
lengthwise
1 Onion, red; peeled and cut
into 1/2inchthick slices
1 teaspoon Olive oil
3 lg Tomatoes, large, vine
ripened (1 Three fourths lbs); cored
and chopped
1 Garlic clove; peeled
One half teaspoon Oregano
One fourth cup Basil leaves; shredded
1 tablespoon Vinegar, red wine
Salt and pepper to taste

Prepare a grill or preheat the broiler. Grill or broil bell peppers,
skinside 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini