Preheat the oven to 450^F. Put the cut vegetables in a heavy baking pan.
Roast in the oven, uncovered, stirring occasionally, for about 1 hour.
Transfer the vegetables to a stockpot. Cover with 2 quarts water. Bring to
a boil and simmer, covered, for 1 hour. Strain. Cool to room temperature
and refrigerate for up to 4 days or freeze for up to 1 week. Makes 4 cups.
From Eat More, Weigh Less by Dean Ornish, M.D. Formatted for MM:dianeE
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