Mediterranean Harvest Soup

Serves: 6 to 8

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These ingredients are:
corn-free iconCorn-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Vary the vegetables in this soup to your taste and what is available. Serve with a healthy scoop of soft polenta on top and a dollop of prepared olive tapenade or fresh Romano cheese.

Ingredients

Preparation

Optional garnishes:
Deli-made olive tapenade
Romano cheese

Mix garlic, onion, eggplant, peppers, zucchini and potatoes in a large baking pan. Toss lightly with olive oil and a sprinkle of salt. Roast in a 425º F oven for 15 to 20 minutes. While the vegetables are roasting, stir tomatoes into heated stock. Stir in the roasted vegetables and bouquet garni; simmer 10 to 15 minutes, then add black olives

Serve with a healthy portion of Basic Soft Polenta and a spoonful of prepared olive tapenade.

Notes

* A bouquet garni is a collection of herbs and spices wrapped in cheesecloth or a muslin bag that is added to a stock for flavoring, then removed at the end of the cooking time. For this recipe, use parsley stems, a bay leaf, a sprig of thyme, and 5 to 7 cracked peppercorns.

Recipe by Marie Donadio, PCC Cooks instructor

Source: Demonstrated on September 4, 2008, during PCC Edmonds Grand Opening Days, along with: Basic Soft Polenta

More about: eggplant, olives, zucchini

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