Veggie Cassola
Blue Zones Cookbook
1 hr | 300°
4
X
Ingredients
2 zucchini in 1/2” dicesalt and pepper
1 red onion, chopped1 bunch parsley, washed and chopped
1 red or yellow pepper, chopped5 leaves basil
2 carrots, peeled and coarsely chopped1 sprig thyme, stemmed and minced
1 Italian eggplant in 1/2” dice1 sprig oregano, stemmed and minced
1/2 cup olive oil3 bay leaves
Directions
In a large bowl toss vegetables with olive oil; salt and pepper to taste. Toss with herbs, spread out on a roasting pan, and roast for 1 hour. Remove bay leaves and serve with crusty bread or naan. Note: carrots optional. Use two pans if veggies are too crowded.