1cupcooked chicken (or beef or pork, shredded or thinly sliced from leftovers)
1⁄2cupmarinade (leftover from grilling)
8-10 cups optional roasting vegetables
1cupsweet potato (1 inch cubes)
1cupbaby potatoes (quartered)
1cupturnip (1 inch cubes)
1cupparsnip (1-1/2 inch lengths, halved)
1cupcarrot (1-1/2 inch lengths, halved)
1cupBrussels sprout (halved)
1eggplant (1-1/2 inch cubes)
4celery ribs (1-1/2 inch lengths)
1cupasparagus spear (1-1/2 inch lengths)
1cupzucchini (1-1/2 inch lengths, halved or quartered, depending on diameter)
1largered onion (1-1/2 inch dice)
1largered pepper (1-1/2 inch dice)
5garlic cloves (minced)
1⁄2teaspoonfresh coarse ground black pepper
6cupsbroth (beef, chicken, or vegetable)
Serving Size: 1 (310) g
Servings Per Recipe:6
Calories from Fat 131 g44 %
Total Fat 14.7 g22 %
Saturated Fat 2.4 g12 %
Cholesterol 17.9 mg 5 %
Sodium 722 mg 30 %
Total Carbohydrate33.2 g 11 %
Dietary Fiber 9.2 g36 %
Sugars 12.3 g49 %
Protein 11.6 g 23 %
1. Preheat oven to 425 degrees F. Line 2 large sheet pans with foil and coat with non-stick cooking spray.
2. Add herbs and black pepper to a large bowl. Pour in olive oil and vinegar and add garlic. Whisk to combine. Prepare about 8-10 cups of optional vegetables and add to the vinegar mixture with the onions and red pepper. Turn over with hands to coat vegetables evenly.
3. Place veggies in one layer on prepared baking sheets, keeping the firm fleshed veggies separate from the fast cooking softer ones, like zucchini and eggplant. Roast at 425 for about 15-25 minutes, turning with a spatula halfway through. Remove the fast cooking veggies before they become soft and reserve these in a separate bowl while the others continue to cook.
4. After all vegetables have caramelized, combine them with the remaining ingredients in a large soup pot, except for the eggplant, zucchini and red pepper. Simmer over medium low heat for about 20 minutes. Add the remaining vegetables and simmer another 10-15 minutes until fork tender.