Roasted Vegetable Broth

Directions

1. 1
   Preheat oven to 400 degrees F. Grease a baking pan with olive oil.
2. 2
   Place all prepared vegetables in the baking pan in a single layer.
3. 3
   If they don't all fit, use 2 pans.
4. 4
   Roast 1 hour in preheated oven, turning vegetables twice.
5. 5
   Put roasted vegetables in a soup pot.
6. 6
   Pour 1 cup water into the baking pan and scrape up all bits.
7. 7
   Add this to soup pot, also.
8. 8
   Pour over remaining water and add season to taste.
9. 9
   Bring to a boil and simmer 1 to 1-1/2 hours.
10. 10
    Strain the mixture, squeezing the liquid from the solid ingredients.
11. 11
    Discard bouquet garni and all solids.
12. 12
    If not using immediately, refrigerate.