Vegetable cassola

Recipe modified slightly from the Blue Zones Kitchen cookbook:
– 2 coarsely chopped carrots
– 1 red and 1 green bell pepper, chopped
– 1 chopped onion
– 2 two chopped zucchini’s
– 1 chopped eggplant
– 5 basil leaves
– 1-2 sprigs of fresh thyme
– 1-2 sprigs of fresh oregano
– 4 bay leaves
– 1 bunch parsley
– about 1/2 cup olive oil
– salt and freshly ground pepper to taste

Combine all ingredients in a large mixing bowl and stir until veggies are coated in olive oil

Spread the veggies on baking sheets/roasting pans, and roast at 300 degrees F for about 1 hours.