Next time, I'll grill the veggies and add some red pepper flake, but that's just me. As it is, it's a good recipe for a cold day. This might also be good in the summer, served cold.Makes: 3-4 servings
Prep time: 10 minutes
Cook time: 20 minutes
Printable Recipe
Ingredients:
- 1 medium onion, chopped
- 4 Roma tomatoes, chopped
- 1 medium red pepper, chopped
- 1 zucchini, chopped
- 1 medium carrot, chopped
- 2 T olive oil
- 1 T garlic, minced
- 4 cups chicken broth
- 1/4 t dried thyme
1. Preheat oven to 425 F.
2. Spread veggies out on baking sheet and brush with oil. Roast for 10 minutes or until slightly browned.
3. In a saucepan, add some oil and cook the garlic for a minute. Add in the veggies, broth, and thyme. Bring to boil, reduce to simmer (BTBRTS) for 5 minutes.
4. Add salt and pepper and serve.
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