Roasted Vegetable Stock

More from this source
Well Fed


Add a comment


1 x large carrot, coarsely chopped

3 stalks Celery, coarsely chopped, including leafy ends

2 x small zucchini, coarsely chopped

2 x Leeks, white and light green parts only, sliced in half keeping the root end in tact and cleaned under running cold water

1 1/2 x Yellow onions, quartered

2 x Red Bell Peppers, quartered and seeded

1 head Garlic

3 x Shallots, halved

2 cup mushroom stems, I used a mix of crimini and baby bella

leaves from 4 sprigs fresh marjoram

leaves from 4 springs fresh thyme

Extra Virgin Olive Oil

1/2 cup dry white wine

1/2 cup Water

1/2 cup crushed, canned tomatoes

1 x Bay Leaf

Kosher salt and freshly ground black pepper, to taste

You might also like

Roasted Vegetable Ragout
Whole Living
Roasted Vegetable + Quinoa Bowl
Sprouted Kitchen
Roasted Fennel & Vegetable Medley W/ Quinoa
Veggie Num Num
Kale And Roasted Vegetable Soup
Simply Recipes
Roasted Vegetable Chowder
Gluten Free Goddess
Hearty Roasted Vegetable Beef Stew
Picky Palate
Roasted Vegetable Stock
The Kitchn
Ziti With Skillet-Roasted Root Vegetables
Bon Appetit
Roasted Winter Vegetable Ragout Recipe With Par...
Gluten Free Goddess
Dinner Tonight: Ziti With Skillet-Roasted Root...
Serious Eats