Grilled Vegetable Soup (Emeril) – Barbeque

1/4 lb zucchini, cut into 1/2-inch

: lengthwise slices 1/4 lb yellow squash, cut into

1/2 -inch — lengthwise slices

1 sm red onion, cut into —

1/2 -inch slices

1/4 lb shiitake mushrooms, — stems

: removed 1/4 lb red pepper, — quartered and

: seeded 1/4 c 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. Recipe By :ESSENCE OF EMERIL SHOW #EE2178 Date: Tue, 29 Oct 1996 08:29:03 -0500 —–