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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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âPacked with garden-fresh veggies, this âvitamin soupâ goes with just about any grilled meat, fish or fowl,â Leah Lyon of Ada, Oklahoma notes. âCarrots and fire-roasted tomatoes add great color, but the variations are almost endless. Just toss in whatever you have in the garden or fridge!â Ingredients:
1 large onion, quartered |
3 celery ribs |
1 medium zucchini, halved lengthwise |
1 large sweet red pepper, quartered and seeded |
1 poblano pepper, quartered and seeded |
1 tablespoon olive oil |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
2 cans (14-1/2 ounces each) vegetable broth |
1 cup frozen sliced carrots |
1 cup cooked rice |
1/2 teaspoon lemon-pepper seasoning |
Directions:
1. Brush the onion, celery, zucchini and peppers with oil. Moisten a paper towel with cooking oil; using long-handled tons, lightly coat the grill rack. Grill vegetables, uncovered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until tender (pepper skins will char).
2. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop grilled vegetables.
3. In a large saucepan, combine the tomatoes, broth and carrots. Bring to a boil. Reduce heat. Stir in grilled vegetables, rice and lemon-pepper; heat through. Yield: 8 servings (2-1/2 quarts).
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