Mediterranean grilled vegetable soup

Yield: 6 Servings

Ingredients:

2 Bell peppers

Instructions:

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 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