1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
In a medium pot, combine stock concentrates and 4 cups water (7 cups for 4 servings). Bring to a simmer, then reduce heat to low.
Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Halve, core, and slice bell pepper into ½-inch-thick strips. Quarter lemon.