Blue Zones: Veggie Cassola

https://www.bluezones.com/recipes/

VEGGIE CASSOLA

From Sardinia, Italy.

Serves 4

Ingredients:

• 1 zucchini, cut into 1/2-inch dice

• 1 large onion, chopped

• 2 large red or yellow bell peppers, chopped

• 2 carrots, peeled and coarsely chopped

• 1 Italian eggplant, cut into 1/2-inch dice

• 1/2-cup extra-virgin olive oil

• Salt and pepper (optional)

• 1 bunch parsley, washed and chopped

• 5 basil leaves

• 1 sprig thyme, stemmed and minced

• 1 sprig oregano, stemmed and minced

• 3 bay leaves

Directions:

Preheat oven to 300 degrees. In a large bowl, toss all vegetables with olive oil. Add salt and pepper to taste. Toss with herbs, then spread out evenly in a large roasting pan. Roast for 1 hour. Remove bay leaves and garnish dish with sprigs of parsley, thyme or oregano. Serve with crusty sourdough bread.

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