Grilled Vegetable Soup With Fresh Herbs Recipe

• 8 x asparagus, spears
• 2 lrg carrot, thickly, sliced, lengthwise
• 1 sm zucchini, thickly, sliced, lengthwise
• 1 med red onion, thickly, sliced
• 1 lrg red bell pepper, cut into wide strips
• 1 lrg green bell pepper, cut into wide strips
• 1 lrg portobello mushroom
• 1 x 15 ounce can stewed tomato
• 1/4 c. minced fresh basil or possibly 1/2 tsp dry basil
• 2 Tbsp. balsamic vinegar or possibly 2 tbsp lemon, juice
• 1 1/2 tsp minced fresh oregano or possibly 1/4 tsp dry oregano
• 1/2 tsp black pepper
• 1/2 tsp sea salt
• 1 x bay leaf
• 8 c. vegetable stock
• 1/2 c. minced fresh parsley

Directions