Moroccan Tagine of Vegetables |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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If you don't have a tagine, use an oven-proof 8-cup capacity casserole with lid. From Madhur Jaffrey's World Vegetarian. 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:
1. Place oven rack in middle of oven; preheat to 350°.
2. Arrange zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish.
3. Arrange the carrots, in a slightly overlapping fashion over the zucchini.
4. 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. 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.
6. Spread cabbage on top of the potatoes.
7. 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. 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).
9. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
10. Arrange tomatos in a single overlapping layer over the onion slices.
11. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
12. Finally, place the green peppers in an overlapping layer over the top.
13. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
14. Evenly pour the oil and 1/2 cup water over the vegetables.
15. Cover and bake for 50-60 minutes.
16. 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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