Veggie Cassola of Talana
Talana, like the other villages in the Sardinian blue zones area, is located a day’s journey from the sea. To avoid the travel, villagers produced their food in the highlands around their homes instead of relying on seafood. During the summer, when their gardens offer a bounty of fresh vegetables, this hearty dish appears on the dinner table of Sardinian shepherds most nights of the week.
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 leaves basil
1 sprig thyme, stemmed and minced
1 sprig oregano, stemmed and minced
3 bay leaves
- 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 1 hour.
- Remove bay leaves, then serve with crusty bread or Sardinian flatbread.
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