Roasted Vegetable Minestrone
8 oz. mushrooms, cut into 4ths
1-2 medium zucchini or yellow squash quartered into thick slices
1 T olive oil
sea salt and pepper, to taste
2 large carrots, sliced
A handful of pearl onions or 1/2 medium onion, diced
2 stalks celery, sliced
4 cups chicken stock
1 can diced tomatoes, I gave it a buzz with my Immersion Blender
1/2 cup small shell pasta
Drizzle the diced zucchini and mushrooms with olive oil. Then sprinkle with sea salt and pepper.Place veggies on Bar Pan and cook at 500 for 5-10 minutes, just till veggies start to brown, stir once or twice. Don't over cook. Then, set the veggies aside.
Meanwhile, saute onions, carrots and celery in oil over medium heat for a few minutes just to soften. Add chicken broth and simmer for 10 minutes. . Add pasta and bring to a boil for 5 minutes, add tomatoes and simmer another 5 minutes until pasta is just tender.
Add the roasted veggies and heat through, adjust seasonings. Serve with Parmesan cheese