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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.

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Veggie Cassola of Talana Recipe


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 



  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.

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