Moroccan Vegetable Tagine

Recipe by
Total Time:
2 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Vegan Recipe
Technique: Bake Recipe
Difficulty: Medium

Take a look at more Soups-Stews Recipes. You may also want to try Curried Carrot and Apple Soup, Healthy Spinach Soup, Easy Chicken Noodle Soup, Festive Yakhni Shorba

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  • 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.