vegetable gravy
3/4 lb cremini mushrooms, halved
1/2 lb shallots (6 small or 4 medium), left unpeeled,then quartered
1/2 lb carrots (3 medium), cut into 1-inch pieces
1 red pepper, cut into 1-inch pieces
2 garlic cloves, coarsely chopped
4 fresh flat-leaf parsley sprigs
3 fresh thyme sprigs
1 tablespoon olive oil
1/2 cup dry white wine
1 bay leaf
1/2 cup canned crushed tomatoes
1 quart water
3/4 teaspoon salt
2 tablespoons plus 1 teaspoon unsalted butter
3 tablespoons plus 1 teaspoon all-purpose flour
1/4 teaspoon black pepper
Put oven rack in middle position and preheat oven to 425°F.
Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes.
Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
Melt butter in a 1 1/2- to 2-quart heavy saucepan over moderate heat, then add flour and cook roux, stirring, until pale golden, 2 to 3 minutes. Add stock in a stream, whisking constantly to prevent lumps, and bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until slightly thickened. season to taste.