Veggie Cassola

Name: Veggie Cassola
Ingredients: 1 zucchini (cut into 1/2 -inch diced); 1 large onion (chopped); 2 large red or yellow bell peppers (or one of each) (cored, seeded, and chopped); 2 carrots (chopped); 1 Italian eggplant (cut into 1/2-inch cubes); 1/2 cup olive oil (extra virgin); salt and pepper (to taste); 1 bunch parsley (washed and chopped); 5 leaves basil or 1/2 tsp dried; 1 sprig thyme or 1/2 tsp dried (stem and mince fresh thyme); 1 sprig oregano or 1/2 tsp dried (stem and mince fresh oregano); 3 bay leaves

By Alyssa Axelrod | November 7, 2024 | | < 1 min |

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Veggie Cassola

Blue Zones Kitchen Cookbook

Simple yet elegant vegetable side dish. Nice enough for company.

Print Recipe

Course Side Dish

Cuisine Italian

Equipment

1 Roasting pan

Ingredients

1 zucchini cut into 1/2 -inch diced
1 large onion chopped
2 large red or yellow bell peppers (or one of each) cored, seeded, and chopped
2 carrots chopped
1 Italian eggplant cut into 1/2-inch cubes
1/2 cup olive oil extra virgin
salt and pepper to taste
1 bunch parsley washed and chopped
5 leaves basil or 1/2 tsp dried
1 sprig thyme or 1/2 tsp dried stem and mince fresh thyme
1 sprig oregano or 1/2 tsp dried stem and mince fresh oregano
3 bay leaves

Instructions

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 on a large roasting pan.
Roast for one hour.
Remove bay leaves, then serve with crusty bread.