Moroccan Tagine Of Vegetables

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 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.