---
comments: true
tags:
  - vegetarian
---
# :eggplant: Veggie Cassola

![Veggie Cassola](../assets/images/veggie-cassola.jpg){ loading=lazy }

| :fork_and_knife_with_plate: Serves | :timer_clock: Total Time |
|:----------------------------------:|:-----------------------: |
| 4 | 60 minutes |

## :salt: Ingredients

- :cucumber: 1 zucchini
- :onion: 1 large onion
- :bell_pepper: 2 large bell pepper
- :carrot: 2 carrots
- :eggplant: 1 Italian eggplant
- :olive: 0.5 cup olive oil
- :salt: some salt
- :salt: some pepper
- :herb: 1 bunch parsley
- :herb: 1 sprig thyme
- :herb: 5 basil leaves
- :leaves: 3 bay leaves

## :cooking: Cookware

- 1 large bowl
- 1 large roasting pan

## :pencil: 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.

## :link: Source

- The Blue Zones Kitchen