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.

Servings:
4
Prep Time:
10
Cook Time:
60
Total Time:
70
Rating:

Avg 0 / 5. Total votes: 0

No votes so far!

Veggie Cassola of Talana Recipe

Ingredients

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 

 

Directions

  1. Preheat oven to 300 degrees. 
  2. In a large bowl, toss all vegetables with olive oil. Add salt and pepper to taste. 
  3. Toss with herbs, then spread out evenly on a large roasting pan. 
  4. Roast for 1 hour. 
  5. Remove bay leaves, then serve with crusty bread or Sardinian flatbread.

100 Recipes to Live to 100 THE BLUE ZONES KITCHEN

The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.

Learn More

From #1 New York Times Bestselling Author, National Geographic Fellow & Founder of Blue Zones, Dan Buettner

The Blue Zones American Kitchen

100 Recipes to Live to 100