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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Difficulty: Easy / Number of Servings: 0 |
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Ingredients:
2 medium zucchini
4 medium carrot
163/10000 Pound(s) finely chopped, divided garlic
163/625 Ounce(s) ground, divided cumin
163/625 Ounce(s) divided paprika
2 Bunch(s) finely chopped, fresh, divided cilantro
4 Bunch(s) finely chopped fresh, divided parsley
163/625 Ounce(s) divided salt
1 Ounce(s) black pepper
10 peeled, rounds cut 1/8 in. thick potato, red
6 shredded cabbage
1 large, cut into 1/8 in. rounds onion, yellow sweet
2 large, cut into 1/4 in. rounds tomato
1 Carton(s) mediume, cut into 1/4 in. rounds 7-up
1/16 Quart(s) olive oil | |
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.
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.
Comments: If you don't have a tagine, use an oven-proof 8-cup capacity casserole dish.
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