Roasted Vegetable & Sizzling Brown Rice Soup Submitted by Jenn P., Incirlik Ingredients 6 cups vegetable broth 2 cans (14.5 ounces each) diced tomatoes, undrained 1 medium zucchini 1 medium yellow squash 8 ounces asparagus spears, trimmed 2 garlic cloves, pressed 2 tablespoon vegetable oil, divided 2 pouches (8.8 ounces each) cooked brown rice Preparation 1.Preheat broiler. Bring broth and tomatoes to a boil    in a large saucepan. 2. Cut zucchini and squash into 1/2 inch pieces.     Cut asparagus into 1 inch pieces. Toss vegetables     with pressed garlic and 1 tablespoon oil in a bowl. 3. Arrange vegetables in a single layer on a rimmed baking sheet. 4. Place pan 2-4 inches from heating element in stove. 5. Broil 4-5 min or until crisp tender. 6. Heat remaining 1 tablespoon oil in a large skillet over medium-high     heat for 1-3 minutes or until simmering. 7. Put rice in skillet and spread over the bottom of skillet. Cook without     stirring for 5-6 minutes or until the rice is golden and crisp. 8. Remove skillet from heat and let stand 1 min. 9. Remove broth and tomatoes from heat and add roasted vegetables. 10. To serve, ladle soup into bowls and top with rice.

Characteristics Sugar-free Low-fat Ready in under 30 minutes

Eat This For: Entree