Veggie Cassola

🥘 Ingredients

• Italian eggplant
  1
• Salt
• basil leaves
  5
• bay leaves
  3
• bell pepper
  2 large
• carrots
  2
• olive oil
  1/2 c
• onion
  1 large
• parsley
  1 bunch
• pepper
• thyme
  1 sprig
• zucchini
  1

🍳 Cookware

• large bowl
• large roasting pan

1. 1

   Preheat oven to 300°F.
2. 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 .

   zucchini: 1, onion: 1 large, bell pepper: 2 large, carrots: 2, Italian eggplant: 1, olive oil: 1/2 c
3. 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 .

   Salt, pepper, parsley: 1 bunch, thyme: 1 sprig, basil leaves: 5, bay leaves: 3
4. 4

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