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The secret behind The South Beach Diet™ is the perfect blend of palette-pleasing foods and healthy ingredients. Enjoy sophisticated, gourmet dishes (some from Miami's top restaurants). And delight in a diet that incorporates the right carbs and fats — plus fresh, nutrient-rich ingredients.

Mediterranean Grilled Vegetable Soup

When it comes to vegetarian soup, the simpler the soup better. This South Beach Diet™ approved Italian soup, one of our hearty grilled vegetable recipes, will satisfy the boldest of appetites with its robust combination of peppers, zucchini, onion, garlic, fresh tomatoes and other grilled vegetables. The South Beach Diet™ grilled vegetable soup recipe is super-simple to follow and can be prepared in under 30 minutes. Try making this delicious vegetarian soup recipe for your family and friends. It will surely become one of your favorite Italian soup recipes!

Makes about 5 cups, serves 6

Ingredients
2 red bell peppers, cored, seeded and quartered lengthwise
1 yellow bell pepper, cored, seeded and quartered lengthwise 2 small
zucchini (1/2 lb. total), trimmed and quartered lengthwise
1 red onion, peeled and cut into 1/2-inch-thick slices
1 tsp. olive oil
3 large vine-ripened tomatoes (1 1/4 lbs.), cored and chopped
1 clove garlic, peeled
1/2 tsp. dried oregano
1/4 cup shredded basil leaves
1 Tbsp. red-wine vinegar
salt & freshly ground black pepper to taste.

Instructions
Prepare a grill or preheat the broiler. Grill or broil bell peppers, skin-side toward the flame, until the skin is blackened, 5 to 10 minutes. Place in a paper bag and set aside for 15 minutes.

Meanwhile, brush zucchini and onion slices with oil and grill or broil until well browned and tender, about 5 minutes. Chop coarsely and set aside.

Peel the peppers. Coarsely chop the yellow pepper and set aside with the reserved zucchini and onions. Place the red peppers in a food processor or blender, along with tomatoes, garlic and oregano; puree until smooth. Transfer to a bowl and stir in 1 cup water, basil, vinegar and the reserved chopped vegetables. Season with salt and pepper. Cover and refrigerate until cool, about 30 minutes. (The soup can be stored, covered, in the refrigerator for up to 2 days.)

Nutritional Information:
56 calories
1 total fat (0 g sat)
0 mg cholesterol
11 g carbohydrate
2 g protein
3 g fiber
12 mg sodium

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