Slow-Cooked Vegetable Braise

New to braising, this yummy one used up a lot of our CSA bounty this week. It's adapted from a recipe in Deborah Madison's "Local Flavors" cookbook.

3 T olive oil
2 bay leaves
2 onions, cut into large pieces
7 plump garlic cloves, peeled and halved
3 thyme sprigs
6 sage leaves
12 small (3- to 5-inch) carrots
sea salt and freshly ground pepper
1 c cheery tomatoes, halved
1 very large summer squash, cut into slices
1 c frozen lima beans thawed
1/2 c cauliflower florets
1 medium zucchini, cut into slices
1/2 c+ vegetable broth

Warm the 3 T oil with the bay leaves in a large casserole or Dutch oven over low heat. When fragrant, add the onions, garlic, thyme an sage. Cover and cook until onions are translucent. Add carrots and cook for 2-5 minutes, stirring occasionally. Add all other veggies in layers with the quickest to cook on top. Add broth, cover and let simmer for 30-40 minutes.