Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

If you don't have a tagine, use an oven-proof 8-cup capacity casserole with lid. From Madhur Jaffrey's World Vegetarian.

Ingredients Nutrition

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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