Vegetarian Tajine - Moroccan Braised Vegetables
You can change the vegetable according to the season, but the method is always the same. The secret: Put the vegetables with the longest cooking time at the bottom of the tajine so they all cook evenly.
Ingredients
- 1 large onion or leek
- 2-3 potatoes
- 2 zucchinis
- 3 medium carrots
- 2 sweet green peppers
- 3 tomatoes
- Salt
- Black pepper, ground
- 1 Tbsp ground Moroccan pepper or paprika
- 1 tsp ground cumin and/or 1 tsp thyme
- 2-3 bay leaves
- ¼ cup olive oil
- 20 green or purple olives
Method
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1
Slice the onion or leek into very thin slices. Put into a thick-bottomed casserole.
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2
Slice the rest of the vegetables into long pieces that are more or less even.
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3
Put the vegetables and spices in the casserole little by little, starting with the potatoes.
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4
Add the olive oil and 2 Tbsp water.
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5
Cover and place on medium-low heat until steam starts to come out from under the lid. Turn down the heat if necessary.
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6
Continue cooking for about 30 minutes until the vegetables are starting to simmer in their own juices (of course the cooking time varies according to the vegetables and your taste- adjust accordingly).
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7
Add the olives about 10 minutes before cooking is finished.
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8
Serve hot or room temperature.
