Roasted Vegetable Bourguignon Recipe

Name: Roasted Vegetable Bourguignon Recipe
Ingredients: ½ Tbsp extra virgin olive oil; 1 Tbsp extra virgin olive oil; 1 Tbsp extra virgin olive oil (for different uses); ½ teaspoon salt; ¼ teaspoon black pepper; 1 cup carrots, peeled and medium diced; 1 cup rutabaga, medium diced; 1 cup parsnips, peeled, core removed, medium diced; 2 cup onion, small diced; 2 teaspoon garlic, minced; 1 Tbsp whole wheat flour; ½ Tbsp tomato paste; 1 cup dry red wine; 2 cups vegetable stock; 1 teaspoon thyme, dry; ¼ teaspoon marjoram, dry; 1 bay leaf; 2 Portabella mushrooms, remove gills, stem, peel flesh, and cut in half, thick slices; 1 cup crimini mushrooms, washed, cut off stem at base, thick slices