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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
One Pan Roasted Vegetables - Super Easy Bake and forget!
Roasting vegetables is a culinary marvel that effortlessly combines simplicity with sensational flavours. What sets this cooking method apart is its sheer convenience and ease of execution. By cutting the veggies to the right size, you can bake and forget for 30 minutes. No adding halfway through and no flipping.
The beauty of roasting lies in its hands-off nature. Once your veggies are in the oven, you're free to indulge in other tasks or simply savour a moment of relaxation. As they roast, the high heat works its magic, transforming the ordinary into the extraordinary. The aromas that waft from your oven are an enticing preview of the culinary delight to come.
What's truly remarkable about roasting veggies is how effortlessly it elevates everyday ingredients into a mouthwatering masterpiece.
Vegetables require ample space! The greater the space they have on your baking sheet, without overcrowding, the superior their roasting outcome. When veggies overlap, they tend to steam instead of achieving that desired roasted texture, resulting in somewhat limp and soggy flavours.
Preheat your oven to a scorching 400°F - 200°C to ensure that the vegetables become tender on the inside and acquire that delightful caramelised exterior. Then lower to 350°F - 180°C once you put in your veggies.
Apply just enough olive oil to thinly coat the vegetables evenly. Too little can lead to burning and drying out, while excessive oil makes them overly oily and soggy.
Be patient and allow them to bake sufficiently to achieve those golden brown edges; this is where the true flavour magic happens!
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Gordon Ramsay's Soup Recipes | Part One
Here are some great soup recipes for you to try. Whether you want a roasted tomato soup or fancy something with a bit of a kick, like a spicy clam noodle soup - we've got you covered.
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How to make Roasted Mediterranean Vegetables
Today I'll be showing you how to make Roasted Mediterranean Vegetables!
Very simple to make and healthy too!
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The ingredients needed to cook today's recipe are:
12 Cherry Tomatoes
3 Peppers (Red, Yellow and Green)
2 Courgettes
2 Red Onions
2 Garlic Cloves
30ml Olive Oil
1tsp of Basil
Black Pepper
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Mediterranean Vegetable Soup Video
Mediterranean vegetable soup is delicious and easy to make. It’s just 100 calories per serving and at the same time full of flavour and extremely filling!
The Best Grilled Vegetables EVER! | SAM THE COOKING GUY 4K
Think grilled vegetables r boring? You need 2 watch this - time to make the best grilled veggies EVER!
00:00 Intro
3:39 Boiling potatoes
4:22 Slicing vegetables
10:34 Making a brushing sauce
14:20 Checking the potatoes
15:38 Grilling
19:08 Basting
21:16 Finishing touch
21:53 Sampling
22:32 Making a sauce
23:28 Prepping the bun
24:24 Building a burger
27:07 First Bite
28:05 Giveaway
29:42 Outro
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???? INGREDIENTS:
⭕ VEGGIES (this is what I used)...
➔Potatoes
➔Peppers (red, rainbow, poblano)
➔Carrot
➔Zucchini
➔ Asparagus
➔Green Onion
➔Red Onion
➔Brussels Sprouts
⭕ FOR THE SAUCE...
➔Butter
➔Thyme
➔Garlic
➔Dijon Mustard
➔ Kosher Salt
➔Pepper
➔Lemon Juice
➔Anchovy Paste (optional, but highly recommended)
⭕ FOR THE SANDWICH...
➔Ciabatta bun
➔Goat cheese
➔Basil
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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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