Susanina's Vegetarian Kitchen | Roasted Vegetable Stew

Ingredients

• 3 Carrots Peeled, and cut into large chunks, or if small, just left as is
• 2 Yellow Onion Or any kind of cooking onion, peeled and quartered
• 3 Baby Vidalia Onions Or leeks, or if not available, extra onions
• 3 Beets Peeled and cut into quarters; this brings about magenta fingers, but not for long
• 2 cups Rutabaga Peeled and cut into one inch or larger cubes
• 2 cups Brussel Sprouts Or cabbage wedges, about one inch or so
• 4 Parsnips Peeled and sliced into large chunks, at least an inch
• 2 Potatoes, White Cut into quarters
• 2 Yams Or sweet potatoe, peeled, and cut into quarters
• 4 cups String Beans Mature work well, but any size will do; stem ends clipped
• 2 tbsp Classic Olive Oil
• 1 tsp Salt Or to taste; don't recommend omitting entirely
• ½ tsp White Pepper Or, to taste
• ½ tsp Marjoram
• ¼ tsp Thyme Use with discretion; overdone
• ½ tsp Savory
• 1 tbsp Unsalted Butter Lightly salted works as well, adjust accordingly salt measurement listed above
• 1 tbsp Flour, All Purpose, Unbleached
• ½ cup Vermouth Cooking Wine White wine will do as well
• ½ cup Water