Grilled Vegetable Soup with Fresh Herbs

By HeatherS

Ingredients

• 8 asparagus spears
• 2 large carrots, thickly sliced lengthwise
• 1 small zucchini, thickly sliced lengthwise
• 1 medium red onion, thickly sliced
• 1 large red bell pepper, cut into wide strips
• 1 large green bell pepper, cut into wide strips
• 1 large portobello mushroom
• 1 14-02 can diced tomatoes, with juice
• 1/4 cup chopped fresh basil or 1/2 tsp dried
• 2 tbsp balsamic vinegar or lemon juice
• 1 1/2 tsp chopped fresh oregano or 1/4 tsp dried
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1 bay leaf
• 8 cups vegetable stock
• 1/2 cup chopped fresh parsley, for garnish

Preparation

Step 1

Spray both sides of a baking sheet sparingly with cooking spray. Place asparagus, carrots, zucchini, onion, red and green bell peppers and mushroom on the baking sheet and grill for 5 minutes, or until vegetables turn golden. Chop vegetables into bite-sized pieces. In a large soup pot, combine tomatoes and their juice, basil, balsamic vinegar, oregano, black pepper, salt, bay leaf and stock. Bring to a boil and stir in grilled vegetables; reduce heat and simmer for 8 minutes. Remove bay leaf. Garnish with parsley and serve.