From King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World.
4 tablespoons olive oil, divided
2 small sweet potatoes (about 2/3 pound/300 grams), peeled and quartered lengthwise
2 small white potatoes (about 2/3 pound/300 grams), peeled and quartered lengthwise
4 medium carrots (about 2/3 pound/300 grams), peeled
1 1/2 large onions, peeled and cut in third
4 long, tapered, mild peppers like Italian sweet peppers, cubanelle, Anaheim, or banana peppers, washed but left whole
4 small zucchini (about 2/3 pound/300 grams)
2 garlic cloves, minced
1/2 bunch parsley chopped, divided
1/2 teaspoon ginger
1/2 teaspoon turmeric
1/2 teaspoon cumin
1/2 teaspoon hot paprika
Salt and freshly ground pepper to taste
1 bunch cilantro, finely chopped
1/2 bunch dill, snipped
Salt and freshly ground black pepper to taste
1. Smear about 1 tablespoon of the olive oil over the bottom of about a 12-inch tagine or Dutch oven.
2. Mound some vegetables in the center, cutting up to fit. Then arrange the rest in a circle in the pan, piling them up and alternating the type of vegetable and the color. Make at least 2 layers. They should look like the spokes of a wheel.
3. Stir together the garlic with the remaining olive oil and all but 2 tablespoons each of the cilantro and parsley, then smear the mixture over the vegetables. Mix the ginger, turmeric, cumin, cinnamon, paprika, and salt and pepper to taste and sprinkle the spices all over.
4. Simmer the vegetables over a low heat, covered, until they are soft but still hold together, about 45 minutes to an hour. Serve immediately in the tagine, sprinkled with the remaining parsley and cilantro, and drizzled with some of the sauce from the vegetables.
Yield: 6 to 8 servings