Moroccan Vegetable Casserole
Instructions:
- These flavors were modeled on those in North African tagines -but here, they’re incorporated into a casserole you can cut into squares to go alongside roasts, whole fish, or grilled steaks. Makes 8 servings
- 3 large plum or Roma tomatoes, chopped
- 8 large pitted dates, chopped
- 3 garlic cloves, minced
- 1â„4 cup packed chopped cilantro leaves
- 1 tablespoon packed chopped rosemary leaves
- 1 tablespoon paprika
- 2 teaspoons ground cumin
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1â„2 teaspoon freshly ground black pepper
- 1â„2 cup vegetable broth
- 1â„4 cup olive oil
- 1 tablespoon honey
- 1â„4 teaspoon saffron threads, crumbled
- 3 large yellow-fl eshed potatoes, such as Yukon golds, peeled and thinly sliced
- 3 large zucchini, thinly sliced into rings
- 3 large carrots, shredded through the holes of a box grater
- 1 medium red onion, cut into thin rings
- Position the rack in the center of the oven and preheat the oven to 350°F.
- Mix the tomatoes, dates, garlic, cilantro, and rosemary in a medium bowl; set aside. Mix the paprika, cumin, salt, cinnamon, ginger, and pepper in a separate small bowl; set aside as well.
- Mix the broth, olive oil, honey, and saffron in a small saucepan, set over low heat, and heat just until a few puffs of steam come off the top of the liquid
- Meanwhile, layer these in the following order in a high-sided, 4-quart casserole, Dutch oven, or oval casserole: the potato slices, a third of the spice mixture, half the tomato mixture, the zucchini, half the remaining spice mixture, all of the remaining tomato mixture, the carrots and onion rings, and the remainder of the spices. Make sure you lay or sprinkle the ingredients in even layers in the pan. Pour the warmed broth mixture over the top.
- Cover and bake until bubbling, about 1 hour and 10 minutes. Uncover and continue baking to dry out the top slightly and thicken the casserole a bit, 10 to 20 minutes.Transfer to a wire rack and cool for 10 minutes before slicing into squares to serve.
- Variations:
- Add up to 1 â„2 teaspoon red pepper fl akes to the spice mixture.
- Substitute 6 chopped pitted prunes or 6 dried apricots for the dates.
- Add 1 teaspoon orange-fl ower water with the honey.