Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 tb Olive Oil -Slices
2 lg Garlic Cloves -- 2 lg Red Bell Peppers, Cored,
-peel/thickly sliced -Seeded, -- cut in eighths
1 md Eggplant,Trim/Cut Crosswise 1 md Onion -- peel quarter
-In 1/2" Slices -- (about Salt And Pepper
-1 lb) 2 tb Unsalted Butter
1 md Yellow Squash, Trim/Cut In 2 1/2 tb All-Purpose Flour
-1/2" Slices 5 c Chicken Stock Or Bouillon
1 md Zucchini, Trim/Cut In 1/2" 1/4 c Heavy Cream

1. Preheat oven to 425 F.

2. Heat 2 Tbs of the oil in a heavy flameproof baking dish over low
heat. Add the garlic and cook for 30 seconds. Add the vegetables,
season with salt and pepper, and drizzle with the remaining 1 Tbs
oil. Roast in the oven for 30 to 35 mins, or until the vegetables are
tender and nicely browned; turn them often during roasting.

3. While the vegetables are roasting, melt the butter in a 4-qt
casserole over low heat. Whisk in the stock or bouillon, season with
salt and pepper, and simmer for 15 mins.

4. Puree the vegetables in a food processor. Whisk in the flour and
cook for 1 min. Whisk the puree into the broth and simmer for 10
mins. Add the heavy cream and just heat through. Correct the
seasoning and serve hot.

NOTE: A great soup to use up leftover roasted vegetables. Also,
roasting veggies this way, makes for a wonderful starter salad topped
with thinly sliced red onion and drizzled with balsamic vinaigrette.

Recipe By : Spur of the Moment Cook - ISBN 0-688-11009-6

From: Dan Klepach Date: 09-21-95 (22:23) (159)
Fido: Cooking

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