Ranchero Soup

Directions

• 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.