Colorful Veggie Tajine (Printer-Friendly Version)
# Shopping List:
→ Veggies
01 -
Zucchini squash - 3 pieces
02 -
Eggplants - 3 pieces
03 -
Green bell pepper - 1 piece
04 -
Yellow bell pepper - 1 piece
05 -
Red bell pepper - 1 piece
06 -
Fresh onions - 1 bunch
07 -
Peeled tomatoes - 1 can
08 -
Garlic cloves - 6
09 -
Fennel bulb - 1
→ Spices and Flavor Additions
10 -
Green olives (pitted) - 150 g
11 -
Preserved lemons - 3 pieces
12 -
Ground cinnamon - 1/2 teaspoon
13 -
Ground coriander seeds - 1 tablespoon
14 -
Ground cumin - 1 tablespoon
15 -
Ground ginger - 1/2 teaspoon
16 -
Saffron - 2 packets
17 -
Olive oil - 3 tablespoons
18 -
Black pepper - to taste
19 -
Salt - to taste
# Let's Cook:
01 -
Chop the onions finely. Slice the bell peppers into strips after taking out the seeds. Cut the fennel bulb into thin slices after removing the core. Dice the eggplants, and slice the zucchini into rounds.
02 -
In a large cast-iron pot, heat up the olive oil and sauté the onions. Once softened, toss in the remaining vegetables, letting them turn a bit golden for about 10 minutes.
03 -
In a small bowl, stir together all the spices. Add this blend to your pot along with the canned tomatoes and green olives.
04 -
Take the rind of the preserved lemons, rinse it off, and cut it into small bits. Stir those into the pot, pour in one glass of water, and mix everything together.
05 -
Cover the pot and place it in an oven that has been preheated to 150°C. Let it cook for about 1 hour and 30 minutes.
06 -
Serve hot and enjoy your dish right away!
# Cook's Tips:
01 -
A satisfying and hearty vegetarian dish
02 -
Perfect for family meals
03 -
Stays fresh for up to 3 days in the fridge
04 -
Easily reheated using a microwave or oven