grilled vegetable soup

Ingredients

• 1/4 pound zucchini cut into 1/2" lengthwise slices
• 1/4 pound yellow squash, cut into 1/2" lengthwise slices
• 1 small red onion cut into 1/2" slices
• 1/4 pound shitake mushrooms, stems removed
• 1/4 pound red pepper, quartered
• 1/4 cup olive oil
• 14 ounces vegetable stock
• 6 ounces tomato paste
• 28 ounces tomato puree
• - water to reach desired consitancy
• - salt and pepper to taste