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Gallery Vegetable Tagine Recipe Summary Servings: 6
Ingredients Ingredient Checklist 1/4 cup extra-virgin olive oil 1 large red bell pepper, cut into 1-inch pieces 1 tablespoon minced garlic 1 tablespoon minced shallots 1 tablespoon water Coarse salt and freshly ground pepper 1 medium eggplant, peeled and cut into 1/2-inch pieces 2 tablespoons currants 1 teaspoon ground cinnamon 1 yellow squash, cut into 1/2-inch-thick moons 1 zucchini, cut into 1/2-inch-thick moons 2 ripe bananas, sliced crosswise into half-moons 1 teaspoon sugar
Gallery Vegetable Tagine
Recipe Summary Servings: 6
Gallery
Vegetable Tagine
Vegetable Tagine
Vegetable Tagine
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 1/4 cup extra-virgin olive oil 1 large red bell pepper, cut into 1-inch pieces 1 tablespoon minced garlic 1 tablespoon minced shallots 1 tablespoon water Coarse salt and freshly ground pepper 1 medium eggplant, peeled and cut into 1/2-inch pieces 2 tablespoons currants 1 teaspoon ground cinnamon 1 yellow squash, cut into 1/2-inch-thick moons 1 zucchini, cut into 1/2-inch-thick moons 2 ripe bananas, sliced crosswise into half-moons 1 teaspoon sugar
Directions
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add red pepper, and cook for 1 minute. Add 1 teaspoon garlic, 1 teaspoon shallots, and 1 tablespoon water. Cook until tender, about 3 minutes, stirring occasionally. Remove from pan, and set aside in a large bowl.
Add 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add eggplant, and season with salt and pepper. Cook for 1 minute, and add 1 teaspoon garlic, 1 teaspoon shallots, currants, and 1/2 teaspoon cinnamon. Cook until tender, stirring occasionally, about 3 to 4 minutes. Remove from pan, and set aside in same bowl as peppers.
Add 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add yellow squash and zucchini. Season with salt and pepper, and add remaining 1 teaspoon garlic and remaining 1 teaspoon shallots. Cook until tender but not falling apart, 2 to 3 minutes. Remove from pan, and set aside in bowl.
Preheat oven to 375 degrees. Add remaining 1 tablespoon olive oil to skillet, and heat over medium-high heat. Add bananas, remaining 1/2 teaspoon cinnamon, and the sugar. Saute until just soft, about 1 minute. Remove from pan.
Combine all vegetables in a tagine or baking dish with a lid. Cover, transfer to oven, and bake for 20 minutes. Serve hot.
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Reviews
Add Rating & Review 2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
Add Rating & Review
2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
2 Ratings 5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
5 star values: 0 4 star values: 2 3 star values: 0 2 star values: 0 1 star values: 0
All Reviews for Vegetable Tagine
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Vegetable Tagine
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
