Grilled Rataouille Soup

60 6 servings, 1/6 recipe each
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6 servings, 1/6 recipe each

Grilling the vegetables adds just the right touch of smoky flavour to this delicious soup that's a great way to use your fresh-from-the-garden produce.

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What You Need

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Make It

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  • Heat greased barbecue to medium heat.
  • Place peppers, eggplant and zucchini in large bowl. Add 2 Tbsp. oil; toss to evenly coat vegetables with oil. Grill 10 to 15 min. or until tender, turning after 8 min. Cool 5 min. Remove and discard peels from peppers. Coarsely chop peppers, eggplant and zucchini.
  • Heat remaining oil in large saucepan on medium heat. Add onions; stir. Cook 5 min., stirring occasionally. Add garlic and oregano; cook and stir 2 min. Stir in tomato juice. Bring to boil.
  • Add pasta and grilled vegetables to tomato juice mixture; stir. Simmer on medium-low heat 20 min. or until pasta is tender. Stir in basil and vinegar.
  • Serve topped with cheese.

Serving Suggestion

Serve with breadsticks.

Special Extra

Grill remaining eggplant and zucchini halves, then slice and use to prepare your favourite sandwich or salad.

Special Extra

Add 1 cup rinsed canned Heinz Red Kidney Beans to tomato juice mixture along with the pasta and cut-up grilled vegetables.


Prepare using Kraft 100% Parmesan Shredded Cheese.


  • 6 servings, 1/6 recipe each

Nutritional Information

Serving Size 6 servings, 1/6 recipe each
Calories 170
% Daily Value
Total fat 8g
Saturated fat 2g
Cholesterol 5mg
Sodium 300mg
Carbohydrate 20g
Dietary fibre 4g
Sugars 9g
Protein 5g
Vitamin A 15 %DV
Vitamin C 100 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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