Moroccan Tagine of Vegetables

Name: Moroccan Tagine of Vegetables
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Yield: 6 servings
Cuisine: Moroccan Imperial & Coastal
Ingredients: 2 medium zucchini; 4 medium carrots; 1.5 tsp finely chopped garlic; 1.5 tsp ground cumin; 1.5 tsp paprika; 2 tbsp finely chopped fresh cilantro; 4 tbsp finely chopped fresh parsley; 1.5 tsp salt; fresh ground black pepper; 10 oz red potatoes; 6 cup shredded green cabbage; 1 large onion; 2 large tomatoes; 1 medium green pepper; 0.25 cup olive oil

Zucchini, carrots and red potatoes baked in the oven and spiced with cumin and paprika.

1 hr 45 min · Serves 6 · Medium

Method

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Time: Prep 45 min · Cook 60 min · 105 min total
Difficulty: medium

1
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.
2
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.
3
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.
4
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.
5
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).
6
Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
7
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.
8
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.
9
Evenly pour the oil and 1/2 cup water over the vegetables. Cover and bake for 50-60 minutes.
60 min
10
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.