Ingredients

• 2 - red bell peppers (capsicum), seeded
• 2 -medium potatoes, sliced
• 4 - carrots, peeled
• 1 - zucchini (slice bell peppers, potatoes, carrots and zucchini thinly into rings or discs)
• 2 cups - shredded green cabbage
• 1 bunch - scallions, ends trimmed and green and white parts chopped
• 2 tbsp - minced garlic
• 1 tsp - paprika
• 2 tsp - cumin, ground
• 1 tsp - black pepper, ground
• Salt to taste
• 1/4 cup - coriander or cilantro leaves, minced
• 2-3 - sage leaves, minced
• 7-8 shoots - garlic greens (optional)
• 1/4 cup - extra virgin olive oil
• 1/2 cup - water

How to Make Moroccan Vegetable Tagine

• A tagine, an unglazed clay pot, is typically used to make this dish but you can just use a cast-iron pan with an oven-safe lid. Be careful lifting it in and out of an oven because it tends to be heavy.
• In a 12-inch cast-iron skillet, layer the vegetables in the following order, sprinkling equal portions of the cumin powder, paprika, pepper, salt, garlic and the herbs over each layer: zucchini and carrots, potatoes, spring onions, cabbage, bell peppers.
• Once you have sprinkled all the remaining herbs, spices and salt over the bell peppers, mix together the olive oil and water.
• Pour evenly over the vegetables.
• Cover with a tight-fitting lid or with tin foil.
• Place in an oven preheated to 350 degrees F. Bake for 60-70 minutes. In the last 20 minutes of baking, use a bulb baster or a spoon to scoop up liquid from the bottom of the pan and pour it over the vegetables.