Roasted Mediterranean Vegetable Potage
 
 
Author:
Serves: 4
Ingredients
  • 1 small eggplant (about 8 ounces), cut into 1-inch cubes
  • 1 medium zucchini (about 8 ounces), cut into 1-inch cubes
  • 1 medium red bell pepper (about 6 ounces), cut into 1-inch pieces
  • 1 medium green bell pepper (about 6 ounces), cut into 1-inch pieces
  • 1 medium onion (about 6 ounces), cut into small chunks
  • 3 large cloves garlic, peeled, left whole
  • ¼ cup olive oil
  • ½ teaspoon dried oregano
  • Salt, preferably the coarse variety, and freshly ground black pepper, to taste
  • 1 cup water, plus additional as necessary
  • 1 (14-ounce) can gluten-free low-sodium vegetable broth
Instructions
  1. Preheat the oven to 450 degrees. In a 15-by-10-inch shallow glass casserole, or a large baking sheet with sides, place the eggplant, zucchini, bell peppers, onion, and garlic. Add the oil and toss well to thoroughly coat. Sprinkle with the oregano, salt, and pepper; toss again.
  2. Bake for 15 minutes, or until the vegetables are beginning to char. Remove from the oven and stir and turn the vegetables. Bake for an additional 10 to 15 minutes, or until lightly charred.
  3. Working in batches, if necessary, puree the vegetables with the 1 cup water in a food processor fitted with the knife blade or in a blender. Transfer to a medium stockpot and add the vegetable broth. Bring to a simmer over medium heat, stirring occasionally. For a thinner consistency, add more water as necessary. Serve hot.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/soup/roasted-mediterranean-vegetable-potage-vegan-gluten-free-soy-free