Roasted Vegetable Broth

1. 2 large green bell peppers, seeded and sliced
2. 3 large tomatoes coarse chopped, remove cores
3. 1 large peeled onion sliced
4. 4 large peeled carrots coarse cut
5. few cloves of garlic, peeled and left whole
6. 1/2 bunch of celery coarse chopped
7. 1 bulb fennel, sliced
8. 1 large turnip or parsnip peeled and coarse chopped
9. 1 bunch of fresh Italian parsley
10. Olive oil
11. salt and pepper as desired

I made this broth for a sick friend who is on a fluid diet. Roasting the vegetables intensifies the flavor of the vegetables. This is so much better than canned vegetable broth and this broth can be used as a soup base and or gravy if thickened. The left over vegetables also make a delicious puree. In a roasting pan, place all vegetables ( except parsley ) and drizzle with about 1/4 cup olive oil and stir to coat well. Roast in a 425 F oven, stirring and turning every 15 minutes until vegetables get soft and begin to brown. It may take 1/2 hour or more. Make sure you turn and stir the vegetable so they don't burn. Then place all vegetables in a pot and cover with 2 quarts of water or enough water to completely cover vegetables by a few inches. . Add the chopped parsley and bring all to a boil. Then reduce heat to a simmer and simmer uncovered about 20 minutes. Pour contents through a strainer into another pot to contain the broth. Season the broth with salt and pepper as desired. As for the remaining vegetables, if desired, puree them in a blender or processor until smooth. Season to taste and add some grated cheese . Makes a good vegetable side dish. Yield: 6+ servings for broth and 4+ servings for the puree