Ingredients

Olive oil no-stick cooking spray
2 ripe tomatoes, sliced 1-inch thick
1 small eggplant, peeled and sliced lengthwise 1/2-inch thick
1 large red bell pepper, cored and quartered lengthwise
1 onion, sliced 1/2-inch thick
2 medium zucchini, cut in half lengthwise
Salt and pepper as desired
4 garlic cloves, minced
6 cups chicken stock or canned vegetable broth
2 tablespoons chopped fresh basil
Pinch cayenne pepper

Yield: 4 servings
Prep time: 15 minutes for vegetable prep, 30 to finish soup

Directions

Spray vegetables with cooking spray to coat on all sides; season with salt, pepper. Broil vegetables on rack closest to the broiler element. Broil until vegetables are tender, but not burned, about 4 minutes for the tomatoes and 10-12 minutes more for the eggplant, red pepper, onion and zucchini.

You may grill the vegetables instead of broiling them. Spray a cold grill rack with nonstick cooking spray and then set over lighted coals covered with ash. Grill vegetables, using the same time estimates, sometimes longer in a kettle grill. Remove vegetables and set aside.

In a 5-quart pot, saute the garlic over medium heat (either spray pan with olive-oil product before heating, or add a teaspoon of olive oil). When garlic is golden, add the roasted or grilled vegetables, chicken stock, basil and cayenne. Heat to boiling, reduce heat and cook 4-6 minutes. Puree mixture in batches in a blender until desired consistency.