Roasted-Vegetable Stock
""This delicious stock has a depth of flavor that comes from roasting the vegetables. Use whatever vegetables you have on hand, but avoid anything too strongly flavored, such as broccoli or cabbage, as they will overwhelm the stock."..."
INGREDIENTS
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1 whole head garlic
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4 carrots, cut into chunks
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4 stalks celery, cut into chunks
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3 onions, cut into chunks
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1 green pepper, quartered
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1 tomato, quartered
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1/3 cup olive oil
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salt and pepper to taste
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8 cups water
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1 1/2 teaspoons dried thyme
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1 1/2 teaspoons dried parsley
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2 bay leaves
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