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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
How To Make A Perfect Roast Vegetable Salad - The ultimate guide!
Who says salads have to be raw? There’s something delicious about a roasted vegetable salad in any season! I Make this Complete Meal Roast Vegetable Salad all year-round!
Because all vegetables cook at different rates, there’s a little skill and timing involved, but don’t worry it’s very easy. You first start with the hardest vegetables, the potatoes and sweet potato. The potato is still harder than the sweet potato, so you want to cut the pieces smaller, this way they finish cooking at the same time. Once these are almost cooked, you then add the softer vegetables. Finally, the tomatoes. Remember, it’s a salad, not a roast, therefore you don’t want to overcook the vegetables, you simply want to extract more flavour from them but still retain their integrity. Once cooked, simply toss the cooked vegetables (still warm) into your favourite dressing. I added mine if that helps. For another level, try frying some halloumi cheese pieces, it makes a world of difference and turns this salad into a complete meal.
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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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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.
#GordonRamsay #Cooking
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Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
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
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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 Mediterranean Vegetable Soup - $10 or Less Meal
This soup is delicious, versatile, inexpensive and easy!
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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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