Roasted Vegetables

Rinse and chop all vegetables into 2-inch thick wedges.

Mix vegetables in bowl with extra virgin olive oil and a pinch of salt.

Line a sheet pan with the vegetables.

Roast in oven at 450° until lightly browned (about 40 minutes).

Chicken Stock (Mom’s Penicillin)

Rinse all vegetables.

Chop onions, celery and carrots into large chunks.

Prepare a large pot with 3-4 tbsp olive oil on HIGH.

Add all ingredients into pot.

Saute vegetables on MEDIUM until brown.

Chop chicken into large chunks (keep the bone). Add chicken to pot.

Fill pot with water so the ingredients are submerged below 2 inches of water.

Cover pot with a lid, leaving about 1 inch of pot uncovered.

Stir regularly for 2 hours.

Take off heat

Roasted Vegetables

Chop equal quantities of zucchini, onions, bell peppers, carrots and eggplant.

Preheat oven to 425°.

Roast eggplant on a separate tray.

Mix vegetables and sprinkle with garlic salt. Spread out on a baking tray and spray with olive oil. Bake for 20 minutes.