Grilled Vegetable Soup (Emeril)

Yield: 4 servings


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.