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Grilled Vegetable Soup (Emeril)
Recipe By :ESSENCE OF EMERIL SHOW #EE2178
Serving Size : Preparation Time :
Categories :New Text Import
Amount Measure Ingredient -- Preparation Method
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1/4 pound zucchini, cut into 1/2-inch -- lengthwise slices
1/4 pound yellow squash, cut into 1/2-inch -- lengthwise slices
1 small red onion, cut into -- 1/2-inch slices
1/4 pound shiitake mushrooms, -- stems removed
1/4 pound red pepper, -- quartered and seeded
1/4 cup olive oil
Salt and pepper
Preheat the grill. Toss all the vegetables in the olive oil and season.
Carefully grill all the vegetables making sure to get grill marks (that's
where the flavor is). Set aside to cool. When cool enough, cut all into
uniform small dice. Add to the soup base and adjust the seasonings.
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