Vegetable Tagine

photoIn Morocco, they use a very thick bottom clay tagine. I would not trust a thin bottomed tagine over the open fire.  I know Le Roux in vineyard haven sells a Le Creuset of cast iron and enamel which would work well over an open fire. You can use whatever vegetables you find to be enticing and fresh.

1 red onion sliced
4 cloves
1 cauliflower broken into florets
2 pounds shelled peas
1 pound pumpkin cut into 2 inch pieces
2 pounds zucchini sliced
2 pounds white potato (I would select sweet potatoes)
2 peeled and deseeded end tomatoes
1/2 bunch each of cilantro & parsley chopped fine
1 cup olive oil
Tagine Veggies1 heaping teaspoon paprika

In a tagine or large cast iron skillet Heat the oil and add the onions and garlic and cook for 10 minutes. Add paprika and begin layering the vegetables. Add the sliced tomatoes last, add one cup stock and cover with heavy lid and simmer for 30-45 minutes.

Serve in tagine.

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