Roasted Veggie Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
1 Can Del Monte Fire-roasted tomatoes (15 oz)1 small zucchini sliced1 large red bell pepper quartered3-5 cloves garlic1 small red onion in wedges (optional, I did not include it in nutritional info)canola oilcaribbean jerk spices (or spice of your choice)salt
Preheat Broiler.
Coat pan with canola oil. Spread zucchini slices, bell pepper quarters, garlic cloves (whole) and onions in one layer on pan. Place under broiler for 10-15 minutes.
Remove veggies from broiler, place bell pepper quarters in a paper bag and close the bag (a sealed plastic container will work too). Coarsely chop zucchini, garlic & onion in food processor.
Empty tomatoes into pan on stove, heat over medium heat. Add zucchini, garlic and onion.
Remove bell pepper from bag and peel pepper. Chop bell peppers in food processor and add to pan.
Add spice of your choice and salt. Simmer over medium-low heat for about 15-20 minutes to allow flavors to combine.
Makes about 3 1-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user BRAINSCIENTIST.
Coat pan with canola oil. Spread zucchini slices, bell pepper quarters, garlic cloves (whole) and onions in one layer on pan. Place under broiler for 10-15 minutes.
Remove veggies from broiler, place bell pepper quarters in a paper bag and close the bag (a sealed plastic container will work too). Coarsely chop zucchini, garlic & onion in food processor.
Empty tomatoes into pan on stove, heat over medium heat. Add zucchini, garlic and onion.
Remove bell pepper from bag and peel pepper. Chop bell peppers in food processor and add to pan.
Add spice of your choice and salt. Simmer over medium-low heat for about 15-20 minutes to allow flavors to combine.
Makes about 3 1-cup servings.
Number of Servings: 3
Recipe submitted by SparkPeople user BRAINSCIENTIST.
Nutritional Info Amount Per Serving
- Calories: 106.5
- Total Fat: 4.8 g
- Cholesterol: 0.0 mg
- Sodium: 70.5 mg
- Total Carbs: 15.5 g
- Dietary Fiber: 4.7 g
- Protein: 2.5 g
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