Total Time
Prep 15 mins
Cook 40 mins

Roasted Vegetables Rich the Enhanced Stock. Vegetable Stock enhances, Stews, Soups and Fresh Vegetable Dishes.

Ingredients Nutrition


  1. Pre-Heat oven to 450°F.
  2. In a roasting pan whisk olive oil, sea salt and black pepper until combined.
  3. Place vegetables, bay leaves in roasting pan and turn until well coated.
  4. Roast vegetable for 15-minutes. Scrape vegetables into a 12-quart stock pot. Add fresh herbs and cover with cold water. Bring stock to a full boil uncovered, reduce to a simmer for 15-minutes and skim fat from stock several times.
  5. Add Chardonnay wine, Rice Wine Vinegar and simmer for 25-minutes.
  6. Remove vegetables and strain stock with a fine-mesh sieve. Cool stock with a ice bath, cover and refrigate. The stock will hold for 1-2 days.