Moroccan Tagine of Vegetables Recipe

Name: Moroccan Tagine of Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium zucchini, cut into 1/8-inch thick rounds; 4 medium carrots, cut into 1/8-inch thick rounds; 1 ½ teaspoons finely chopped garlic, divided; 1 ½ teaspoons ground cumin, divided; 1 ½ teaspoons paprika, divided; 2 tablespoons finely chopped fresh cilantro, divided; 4 tablespoons finely chopped fresh parsley, divided; 1 ½ 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; ¼ cup olive oil

Servings: persons

2 medium zucchini, cut into 1/8-inch thick rounds
4 medium carrots, cut into 1/8-inch thick rounds
1 ½ teaspoons finely chopped garlic, divided
1 ½ teaspoons ground cumin, divided
1 ½ teaspoons paprika, divided
2 tablespoons finely chopped fresh cilantro, divided
4 tablespoons finely chopped fresh parsley, divided
1 ½ 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
¼ cup olive oil

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.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 medium zucchini, cut into 1/8-inch thick rounds, 4 medium carrots, cut into 1/8-inch thick rounds, 1 ½ teaspoons finely chopped garlic, divided, 1 ½ teaspoons ground cumin, divided, and more.

Yes, Moroccan Tagine of Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Moroccan Tagine of Vegetables

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