Grilled Ratatouille Soup
Adapted from a Rachael Ray recipe.
Ingredients:
1 head garlic
drizzle of EVOO
1 stem fresh rosemary, finely chopped (you can use dry if you want)
Salt and pepper
1 medium zucchini, cut into 1/2-inch planks
1 medium red onion, cut into 1/2-inch-thick slices
1 medium eggplant, cut into 1/2-inch thick planks or rounds
4 roasted red peppers, drained
1 can diced or whole fire-roasted tomatoes (28 ounces)
2 cups vegetable stock
Directions:
Pre-heat the oven to 425?F.
Cut the head of garlic to expose all of the cloves. Drizzle some EVOO over the cut end to coat the cloves. Press the cut garlic into the rosemary, coating the ends of the cloves completely. Season with salt and pepper, then wrap the garlic head in foil. Roast the garlic for 45 minutes, then let cool.
Mash the cooled roasted garlic into a paste, combining it with the rosemary.
Heat a grill pan over medium-high to high heat. Using a pastry brush, brush the vegetables with EVOO and season with salt and pepper. Grill in batches until the zucchini, onion and eggplant are cooked and tender, 3-4 minutes on each side per batch.
Coarsely chop the grilled vegetables and roasted red peppers.
In a food processor, in two batches, puree the roasted garlic, grilled vegetables, roasted red pepper and canned fire-roasted tomatoes and stock.
Transfer the pureed vegetables to a soup pot. Heat the soup over medium heat, then reduce the heat to a simmer. Season with salt and pepper, to taste.
