The back of the package tells the whimsical wild west story of how roasting veggies came about:
"Did you ever wonder where the idea of "roasting" veggies started? Well, let me tell you. It was the end of a long trail ride and supplies were getting low. The cowgirl camp cook was cutting up the last of the vegetables for dinner when the camp dogs knocked the whole tray of veggies right into the fire! Hurriedly she raked them out of the fire...but they were a little charred.
With nothing else for dinner, she dumped them into a big kettle with some broth, thinking she could hide the mess! She added spicy seasonings for more disguise and served it after dark so no one could see it. Everyone raved about this new taste sensation.....veggies, spice and a little char!
Roasted veggies from then on became a camp favorite and soon even city kitchens had picked up the trend using a "fake fire" in their hot ovens!"
Recipe for Spicy Roasted Veggie Soup
What you need to make the soup:
4 oz - of good wine for the cook!
3 Tbls - olive oil
1 onion - chopped in medium sized pieces
2 large carrots - chopped in medium sized pieces
2 stalks celery - chopped in medium sized pieces
1 red bell pepper - chopped in medium sized pieces
1 pound yellow potatoes - cut in medium sized pieces
1 14.5 oz can diced fire roasted tomatoes
