Look no further for a go-to recipe when making vegetarian stews and gravies. The stock here gets its deep flavor and color from roasting the vegetables and then deglazing the pan with red wine.
04Transfer vegetables with juices to a 4-quart pot. Add water, bay leaf, and 1 teaspoon salt and simmer, covered, 45 minutes. Strain stock through a fine-mesh sieve into a bowl, pressing on and then discarding solids.