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

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

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.

Veggie Cassola of Talana