Recipe courtesy of Rachael Ray
Episode: Lean and Mean
Total:
40 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat broiler.

Heat a medium soup pot over medium heat. Add extra-virgin olive oil, bay, chopped garlic and onions and let them sweat out while you prepare the rest of the veggies. Work next to the stove and drop as you chop, in order of longest cooking time: potatoes, eggplant, zucchini, and bell pepper. Season with salt and pepper, cover and cook 10 minutes, stirring occasionally. Uncover and add tomatoes and stock and cook 5 minutes more, to heat through. Turn heat off and stir in basil.

Char bread under broiler and rub with cracked garlic then drizzle with extra-virgin olive oil, top with cheese and pepper and return to the broiler for 30 seconds to brown cheese. Serve cheese whole-grain toast with bowls of vegetable stew.

IDEAS YOU'LL LOVE

Lentil Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Root Vegetable Irish Lamb Stew

Recipe courtesy of Food Network Kitchen

Garden Vegetable Soup

Recipe courtesy of Alton Brown

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

Baked Penne with Roasted Vegetables

Recipe courtesy of Giada De Laurentiis

Slow Cooker Beef Stew

Recipe courtesy of Nancy Fuller

Italian Giambotta

Recipe courtesy of Don Pintabona

Trending Videos 5 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          Get Cooking