Roasted Vegetable Stock

• 2 quarts water
• 1 cup dry white wine
• 1 cup coarsely chopped white onion
• 1 cup chopped leek
• 1 cup chopped carrot
• 1 cup chopped zucchini
• 1 cup chopped turnip
• 1 cup chopped beet
• 1 cup chopped tomato
• 12 small butternut squash or 12 small acorn squash, cubed
• 1 bulb of garlic, cut in half crosswise
• 3 cups coarsely chopped kale
• 6 sprigs parsley
• 1 bay leaf
• 1 -2 teaspoon dried bouquet garni
• 1 teaspoon whole black peppercorn
• 4 whole allspice
• salt and pepper

1. Arrange vegetables, except for kale, in a single layer on greased, foil lined jelly roll pan.
2. Bake at 425 until tender and browned, about 35-40 minutes.
3. Transfer vegetables to slow cooker and add remaining ingredients, except salt and pepper.
4. Cover and cook on low for 4-6 hours.
5. Strain, discarding solids; season to taste with salt and pepper.

water, white wine, white onion, leek, carrot, zucchini, beet, tomato, butternut, garlic, kale, parsley, bay leaf, bouquet garni, black peppercorn, allspice, salt

Taken from www.food.com/recipe/roasted-vegetable-stock-491677 (may not work)