Roasted-Vegetable Stock

Ingredients

• 1 whole head garlic
• 4 carrots , cut into chunks
• 4 stalks celery , cut into chunks
• 3 onions , cut into chunks
• 1 green pepper , quartered
• 1 tomato , quartered
• 0.33 cups olive oil
• salt and ground black pepper to taste
• 8 cups water
• 2 bays leaves
• 1.5 teaspoons dried thyme
• 1.5 teaspoons dried parsley

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C).

2. 2

   Cut top off head of garlic. Arrange garlic, carrots, celery, onions, bell pepper, and tomato on a large baking sheet in a single layer; drizzle with olive oil, then season with salt and black pepper.

3. 3

   Roast in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour.

4. 4

   Combine water, bay leaves, thyme, and parsley in a large stock pot. Squeeze head of garlic into stock pot; discard outer husk. Add carrots, celery, onions, bell pepper, and tomato to stock pot. Bring to a boil over medium-high heat; reduce heat to low and simmer 1 1/2 hours; strain and cool.