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How To make Mediterranean Grilled Vegetable Soup
2 Bell peppers, 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 t 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
How To make Mediterranean Grilled Vegetable Soup's Videos
Perfect Roast Vegetables | Jamie Oliver
Give your humble vegetables the VIP treatment with this great recipe from the Jamie at Home TV series. They will go great with any family dinner all year round. Remember to choose what's in season at the time and use as much local produce as possible for the freshest flavours.
We'd love to hear your ideas for roast vegetables in the comments box below What's your favourite? How do you like season them or add extra flavour?
Carrots and beets (Jamie at home: Carrots and Beets). Jamie at Home first aired in the UK on C4 in 2007.
All the food made in this video was shared out and eaten among the very lucky crew. Nothing goes to waste.
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Roasted Autumn Vegetable Soup | The Buddhist Chef
Roasted Autumn Vegetable Soup
Roasting sweet potatoes, carrots and onions helps bring out their natural sweetness. Blend them, and you have a warm, healthy soup for a cool fall night.
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Easiest Oven Roasted Vegetables — No Mess or cleanup!
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I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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Roasted Vegetable Soup
This mixed vegetable soup is about to be your new go-to soup recipe. The vegetables are spiced and roasted for a more intense flavour! Chris x
FULL RECIPE POST:
Roasted Vegetable Soup | Serves 4-6
????INGREDIENTS????
Veg:
6 cups / 1.5litres Vegetable Stock, or as needed
1 large Sweet Potato, peeled and diced into small chunks
4 small/medium Carrots, diced into small chunks
2 medium Parsnips, diced into small chunks
2 medium Red Peppers, cored and diced into large chunks
2 medium White Onions, peeled and quartered
4 cloves of Garlic, kept in skins
3 tbsp Olive Oil
Seasoning:
3/4 tsp Salt, plus more to taste
3/4 tsp Cumin
1/2 tsp Ground Coriander
1/2 tsp Turmeric
1/4 tsp Black Pepper, plus more to taste
????METHOD????
Pre heat oven to 200C/390F.
Space out veg on a large baking tray and combine with 3 tbsp olive oil, 3/4 tsp salt and cumin, 1/2 tsp ground coriander and turmeric and 1/4 tsp black pepper. Important that the root veg are diced small so they cook at an even rate to the peppers/onion/garlic.
Place in the oven for 25-30mins or until lightly charred and soft. Take tray out after 15mins and flip the veg, hiding anything that seems to be charring particularly fast.
Squeeze garlic out of skins and pour everything into a large pot. Add a splash of boiling water to the tray and use a plastic spatula to scrape off the flavour stuck to the tray. Add into the pot too.
Add 4cups/1litre veg stock, or enough to cover the veg. Simmer for 10-15mins just to fully soften the veg and marry the flavours together.
Use a hand blender to blitz everything, pouring in more stock to thin out as needed. Taste test for seasoning and adjust accordingly. I also usually sprinkle in an extra pinch of ground coriander/turmeric/cumin too, just work to preference!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Roasted Vegetable Soup
Roasted vegetable soup is made with 6 ingredients including butternut squash, sweet potatoes, parsnips & carrots! It's a delicious healthy fall soup recipe that is gluten-free, dairy-free, vegan & paleo.
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