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Another recipe from my mother-in-law, Chef Feirouz.  This is my first experiment with a vegetarian tagine; typically tagines are made with beef, lamb or chicken.   Our family is anything but vegetarian but when you’re in the mood for something tasty and light veggies typically do the trick.  We served this as a main dish but you could even serve it as a side.

Ingredients:
½ cup water
1 zucchini, cut into 12 pieces
2 potatoes, peeled & quartered
3 small Spanish onions, 1 roughly chopped, 2 sliced into rings
1 large tomato, quartered
1 teaspoon fresh rosemary, chopped
2 teaspoons fresh thyme, chopped
1/4 bunch flat parsley, chopped
3 garlic cloves, crushed
1 tablet lamb or beef flavor bouillon
4 tablespoon extra virgin olive oil
1/4 teaspoon white pepper
1/4 teaspoon turmeric
Pinch of saffron
Salt and freshly ground black pepper

Instructions: Heat 2 tablespoons of olive oil in a medium pot/tagine.  Add garlic, onion, salt, white pepper, bay leaf and thyme. Add vegetables and saute for approximately 5 minutes then add 1/2 cup of water and beef bouillon tablet cover and bring to boil.  Reduce heat to low and continue cooking for 30 minutes until vegetables are tender.  Place oven safe pot/tagine in oven and broil on high for approximately 5 minutes until sauce begins to thicken.  Drizzle 2 tablespoons of olive oil and garnish with parsley leaves.  Serve with fresh bread or white rice.