Moroccan Style Vegetables
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 4 carrot (s)
- 1 kohlrabi
- 1 small zucchini
- 3 small onion (s)
- 3 tomato (s)
- 1 bell pepper (s)
- 1 bunch parsley, smooth
- 150 g olives, reen
- 0.5 tablespoon ½ cumin
- 1 teaspoon allspice
- 1 teaspoon turmeric
- 6 tablespoon olive oil or sunflower oil
- 3 cloves garlic
- salt and pepper
- 0.5 ½ bunch coriander greens if necessary
Print Recipe
Pin Recipe Instructions
- Clean and wash the vegetables and cut into bite-sized pieces. Cut the tomatoes and onions into thick slices. Chop the olives. Wash the parsley, shake dry and also chop (if you like, you can also use 1/2 bunch of coriander greens). Now mix the spices - without salt and pepper - in a bowl with 5 tablespoons of oil. Squeeze the garlic and add 1 tablespoon of parsley. Stir.
- Heat 1 tablespoon of oil in a large saucepan. Fry the carrots with another tablespoon of chopped parsley and then add 3 tablespoons of the spice and oil mixture. Braise for about 15 minutes over medium heat with the lid closed. Then add the peppers, kohlrabi and onions with the remaining spice oil and stew for 10 minutes. Add the zucchini and stew for another 10 minutes. Finally add the tomatoes and olives and the remaining parsley and cook for 5 minutes. Now season with salt and pepper. Serve hot.
- It goes well with flatbread.
- Tip: You can use various types of vegetables for this dish - including potatoes.
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