Vegetable tagine Ingredients: 4- zucchini- 5- carrots- 1- red pepper- 1- green pepper- 1- onion- 1 can of- crushed tomatoes dried tomato olive oil pepper salt Ras el Hanout cinnamon.
Utensils： 1 casserole dish - 1 brush - 1 knife kitchen knives - 1 vegetable peeler - 1 lid 1 electric slow cooker 1 cutting board cutting boards - 1 pitter
Total time:
1 hour
Preparation:
15 min -
Cooking:
45 min
Phase 1
Peel the onion, slice it and brown it in a casserole dish with a little olive oil.
Phase 2
Peel the zucchini and carrots, cut them into slices;
Phase 3
cut the peppers into strips.
Phase 4
Add the vegetables to the casserole, pour in the can of crushed tomatoes, cut the dried tomatoes into small pieces, add them; salt and pepper.
Phase 5
Add a good teaspoon of Ras el Hanout, and half a teaspoon of cinnamon.
Phase 6
Cover and simmer over very low heat for 45 minutes, the vegetables should be tender.
Phase 7
Serve with semolina.
Utensils： 1 casserole dish - 1 brush - 1 knife kitchen knives - 1 vegetable peeler - 1 lid 1 electric slow cooker 1 cutting board cutting boards - 1 pitter
Total time:
1 hour
Preparation:
15 min -
Cooking:
45 min
Phase 1
Peel the onion, slice it and brown it in a casserole dish with a little olive oil.
Phase 2
Peel the zucchini and carrots, cut them into slices;
Phase 3
cut the peppers into strips.
Phase 4
Add the vegetables to the casserole, pour in the can of crushed tomatoes, cut the dried tomatoes into small pieces, add them; salt and pepper.
Phase 5
Add a good teaspoon of Ras el Hanout, and half a teaspoon of cinnamon.
Phase 6
Cover and simmer over very low heat for 45 minutes, the vegetables should be tender.
Phase 7
Serve with semolina.