Moroccan Tagine of Vegetables

• 2 medium zucchini, cut into 1/8-inch thick rounds
• 4 medium carrots, cut into 1/8-inch thick rounds
• 1 12 teaspoons finely chopped garlic, divided
• 1 12 teaspoons ground cumin, divided
• 1 12 teaspoons paprika, divided
• 2 tablespoons finely chopped fresh cilantro, divided
• 4 tablespoons finely chopped fresh parsley, divided
• 1 12 teaspoons salt, divided
• fresh ground black pepper
• 10 ounces red potatoes, peeled and cut into 1/8-inch thick rounds
• 6 cups shredded green cabbage
• 1 large onion, cut into 1/8-inch rounds
• 2 large tomatoes, cut into 1/4-inch rounds
• 1 medium green pepper, seeded and cut into 1/4-inch rounds
• 14 cup olive oil

1. Place oven rack in middle of oven; preheat to 350.
2. Arrange zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish.
3. Arrange the carrots, in a slightly overlapping fashion over the zucchini.
4. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
5. Place potatoes in a single overlapping layer on top of carrots; sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt, and pepper.
6. Spread cabbage on top of the potatoes.
7. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
8. Carefully arrange onion rounds in a single overlapping layer over the cabbage (some onion rings may come apart, but try to maintain their shape as best you can).
9. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
10. Arrange tomatos in a single overlapping layer over the onion slices.
11. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
12. Finally, place the green peppers in an overlapping layer over the top.
13. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste.
14. Evenly pour the oil and 1/2 cup water over the vegetables.
15. Cover and bake for 50-60 minutes.
16. During the last 20 minutes, baste frequently with the juices accumlated at the bottom (a bulb baster is ideal); baste 3-4 times during the last 20 minutes, covering the dish each time you put if back in the oven.

zucchini, carrots, garlic, ground cumin, paprika, fresh cilantro, fresh parsley, salt, fresh ground black pepper, red potatoes, shredded green cabbage, onion, tomatoes, green pepper, olive oil

Taken from www.food.com/recipe/moroccan-tagine-of-vegetables-139594 (may not work)