Meal/Course: All Dinner Lunch Soups & Stews Sauces Side Dishes
Season or Occasion: All Celebration Holiday Romantic Winter Spring Summer Fall

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Ingredients

• 2 cans College Inn^® Garden Vegetable Broth
• 1 onion peeled, quartered
• 4 plum tomatoes , halved lengthwise
• 1 red bell pepper , quartered
• 1 zucchini (small), cut into chunks
• 1 carrot , cut into chunks
• 2 Tbsp. olive oil
• 1 Tbsp. garlic , minced
• 1/4 tsp. thyme

Directions

1. Preheat oven to 425°F. Arrange onion, tomatoes, pepper, zucchini and carrot in a single layer on a heavy tray that has been sprayed with nonstick cooking spray.
2. Brush vegetables with the olive oil. Roast, uncovered for 8 - 10 minutes, or until lightly browned.
3. Remove vegetables from oven and cool slightly. Dice into 1/2" pieces. Spray a 4 qt. saucepan with nonstick spray and heat to medium, add garlic and cook 10 seconds.
4. Increase heat to medium-high and add broth, diced roasted vegetables and thyme.
5. Bring soup to a boil, reduce heat and simmer 5 minutes.

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