ROASTED Garlic Stock

Ingredients
1 whole head garlic
4 carrots, cut into chunks
4 stalks celery, cut into chunks
3 onions, cut into chunks
1 green pepper, quartered
1 tomato, quartered
1/3 C. olive oil
salt and pepper to taste

Directions

1. Before you do anything set the oven to 400 F.
2. Slice off the head of the garlic. Lay it in a large baking pan with garlic, carrots, celery,
   onion, pepper, and tomato. Toss them with the olive oil, a pinch of salt and pepper.
3. Cook the veggies in the oven for 1 h 10 min while stirring and flipping them each 20 min.
4. Get a stock pot: Mix in it the water, thyme, parsley, and bay leaves. Discard the garlic husk
   and add it to the pot with the roasted veggies.
5. Cook the stock until they start boiling. Lower the heat and cook the stock for 1 h 32 min.
   Pour the stock through a fine sieve then serve it warm.
6. Enjoy.