Ingredients
1 large onion, quartered3 celery ribs1 medium zucchini, halved lengthwise1 large sweet red pepper, quartered and seeded1 poblano pepper, quartered and seeded1 tablespoon olive oil2 cans (14-1/2 ounces each) diced tomatoes, undrained2 cans (14-1/2 ounces each) vegetable broth1 cup frozen sliced carrots1 cup cooked rice1/2 teaspoon lemon-pepper seasoning
Preparation
Brush the onion, celery, zucchini and peppers with oil. Moisten a paper towel with cooking oil; using long-handled tons, lightly coat the grill rack. Grill vegetables, uncovered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until tender (pepper skins will char).
Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. Peel off and discard charred skin. Coarsely chop grilled vegetables.
In a large saucepan, combine the tomatoes, broth and carrots. Bring to a boil. Reduce heat. Stir in grilled vegetables, rice and lemon-pepper; heat through.
