Moroccan Tagine of Vegetables
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 2 medium zucchini, cut into 1/8-inch thick rounds
- 4 medium carrots, cut into 1/8-inch thick rounds
- 1 1⁄2 teaspoons finely chopped garlic, divided
- 1 1⁄2 teaspoons ground cumin, divided
- 1 1⁄2 teaspoons paprika, divided
- 2 tablespoons finely chopped fresh cilantro, divided
- 4 tablespoons finely chopped fresh parsley, divided
- 1 1⁄2 teaspoons salt, divided
- fresh ground black pepper
- 10 ounces red potatoes, peeled and cut into 1/8-inch thick rounds
- 6 cups shredded green cabbage
- 1 large onion, cut into 1/8-inch rounds
- 2 large tomatoes, cut into 1/4-inch rounds
- 1 medium green pepper, seeded and cut into 1/4-inch rounds
- 1⁄4 cup olive oil
directions
- Place oven rack in middle of oven; preheat to 350°.
- Arrange zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish.
- Arrange the carrots, in a slightly overlapping fashion over the zucchini.
- Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
- Place potatoes in a single overlapping layer on top of carrots; sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
- Spread cabbage on top of the potatoes.
- Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
- Carefully arrange onion rounds in a single overlapping layer over the cabbage (some onion rings may come apart, but try to maintain their shape as best you can).
- Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
- Arrange tomatos in a single overlapping layer over the onion slices.
- Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
- Finally, place the green peppers in an overlapping layer over the top.
- Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
- Evenly pour the oil and 1/2 cup water over the vegetables.
- Cover and bake for 50-60 minutes.
- During the last 20 minutes, baste frequently with the juices accumlated at the bottom (a bulb baster is ideal); baste 3-4 times during the last 20 minutes, covering the dish each time you put if back in the oven.
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