Moroccan Vegetable Tagine

I needed to bring a kosher vegetable dish for Passover Seder tonight, so I figured this was a perfect time to try out my new, larger tagine. I started with this yesterday:

Most of it is from the farmers markets. Last night, I made the tomato sauce portion from a Moroccan Vegetable Tagine recipe I found. I even made my own Harissa paste.

While I was doing that, I had some wine and made dinner. Breaded-and-baked, stuffed squash blossoms, roasted carrots and asparagus and a little sautéed spinach. Instead of ricotta, I used a fresh, sheep’s milk soft cheese from the Farmer’s Market. They were awesome. I asked if I could bring cheese for the vegetarians tonight but got laughed at. They missed out. ;-)

Tonight, I chopped up the remaining vegetables, mixed them with the tomato sauce, and threw it all together in the tagine in the oven for an hour and a half at 400°. It took longer because the tomato sauce had been in the fridge instead of already boiling. I walked the dog and folded laundry while waiting.

Late for appetizers, I arrived two minutes to sundown. My car trunk smells a bit, but it was worth it. I forgot to take a photo of the dish when it was finished, but here is what I had left when I got home.

It was spicy and good. I’ll definitely make this one again.


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