nicholaswilde_recipes/docs/vegetarian/veggie-cassola.md

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🍆 Veggie Cassola

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:fork_and_knife_with_plate: Serves	⏲️ Total Time
4	60 minutes

🧂 Ingredients

• 🥒 1 zucchini
• 🧅 1 large onion
• 🫑 2 large bell pepper
• 🥕 2 carrots
• 🍆 1 Italian eggplant
• 🫒 0.5 cup olive oil
• 🧂 some salt
• 🧂 some pepper
• 🌿 1 bunch parsley
• 🌿 1 sprig thyme
• 🌿 5 basil leaves
• 🍃 3 bay leaves

:cooking: Cookware

• 1 large bowl
• 1 large roasting pan

📝 Instructions

Step 1

Preheat oven to 300°F.

Step 2

In a large bowl, toss 1/2" diced zucchini, chopped onion, bell pepper, coarsely chopped carrots, 1/2" diced Italian eggplant with olive oil.

Step 3

Salt and pepper to taste. Toss with chopped parsley, stemmed and minced thyme, basil leaves, and bay leaves, then spread out evenly on a large roasting pan.

Step 4

Roast for 1 hour. Remove bay leaves, then serve with crusty bread.

🔗 Source

• The Blue Zones Kitchen