My Weber gas grill is amazing. Admittedly, it was a splurge on a Shifty’s salary, but I successfully grilled a whole 19 lb. turkey on that baby for Thanksgiving this year… so in my book it is practically priceless.
I love that I’m able to use our grill all year long. Last week I grilled up a huge batch of marinated vegetables, and after eating them as a side dish for at least 3 meals, I decided to stretch their use in a soup recipe.
Hubby took some of this soup to work over a night shift and the guys went nuts for it. It’s easy, makes a HUGE batch and freezes well.
Grilled Veggie Soup
Marinate Veggies for at least 2 hours before grilling
1 each – Red, Yellow, Orange and Green Bell Peppers
1 yellow squash
8 oz. whole baby Bella or button mushrooms, washed
1 large red onion
2-3 carrots, peeled
1/2 c. olive oil
1/4 c. fresh lemon juice
1 T. chili powder
1 t. garlic powder or 1 fresh garlic clove, minced
1 t. Kosher salt
1/2 t. ground black pepper
28 oz. canned tomato sauce
28 oz. canned petite diced tomatoes
28 oz. water or broth
1 T. dried Italian seasoning
salt and pepper to taste
**Optional: add cooked meat of your choice… shredded chicken, beef roast, stew meat, venison, smoked sausage…
Cut all vegetables into approximately 1″ pieces. In the bottom of a large mixing bowl, whisk together the olive oil, lemon juice, chili powder, garlic, salt and pepper until well incorporated. Quickly add all the veggies to the bowl and toss to coat. Cover and refrigerate for at least 2 hours, no more than 24 hours.
Preheat grill to 400-450 degrees. Using a slotted grill basket like this (you may need 2 baskets!) cook the vegetables over medium heat for 20-30 minutes or until tender and slightly charred. You will need to toss them around in the basket every 5-10 minutes. While the vegetables are on the grill, prepare your meat (if desired).
When the vegetables are ready, toss them into a large soup pot with all the other ingredients and heat until ready to serve.