1 small eggplant (just under 1lb, unpeeled, cut into 1 inch chunks)
1 red bell pepper, coarsely chopped
8 ounces of onion
1 large zucchini (just under 1 pound, cut into 1 inch chunks)
3 large garlic cloves, peeled
1/3 cup olive oil
salt & pepper
1 tablespoon chopped fresh rosemary
3 cups vegetable stock
Instructions:
1. Preheat oven 400F
2. Combine veggies & garlic, toss w/oil 1 teaspoon salt & pepper
3. Spread veggies on sheet roast 20min. Sprinkle rosemary over vegetables and continue roasting untill nicely charred 15-25min
4. Remove from oven, set aside a few for garnish. Transfer half to a blender and 1/2 cup stock & puree. Repeat with remaining vegetables & 1/2 cup stock.
5. Add enough stock to thin the soup to desire consistency Heat over low heat.
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