1 Japanese eggplant, trimmed and cut lengthwise into 1/2-inch slices
1 zucchini, trimmed and cut lengthwise into 1/2-inch slices
1 yellow squash, trimmed and cut lengthwise into 1/2-inch slices
1 medium sweet onion, such as Vidalia or Bermuda, peeled and cut into 1/2-inch slices
1 large red bell pepper, seeds and ribs removed, and cut lengthwise into quarters
1/4 cup olive oil salt
, to taste
freshly ground black pepper
, to taste
2 cloves garlic
, peeled and minced
4 cups chicken stock or 4 cups chicken broth powder
1 can (14.5 ounces) diced tomatoes, drained
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh oregano or 2 teaspoons dried oregano
Prepare a medium-hot grill.
Brush eggplant, zucchini, yellow squash, onion, and bell pepper slices with olive oil, reserving 1 tablespoon. Sprinkle vegetables with salt and pepper.
Grill vegetables, covered, for a total of 8 minutes, turning them once. Remove vegetables from the grill. Peel pepper, and then cut all vegetables into a 1/2-inch dice.
Heat remaining oil in a heavy 2-quart saucepan over medium-high heat. Add garlic, and cook, stirring constantly, for 1 minute. Add stock, tomatoes, parsley, oregano, and diced vegetables, and bring to a boil. Reduce the heat to low, and simmer soup, uncovered, for 15 minutes, stirring occasionally. Serve immediately.