Vegetables cooked in traditional Moroccan tagines have appetizing texture, color and delicious, slow-cooked flavor. Use either argan oil or olive oil when preparing this easy vegetarian tagine recipe. A diffuser is recommended for placing between the tagine and burner.

You can eat this dish with a fork, but it's usually scooped up with crusty Moroccan bread such as Semolina Bread.

Serves 4 as a side, or 2 to 3 as a main dish.

Also try Moroccan Vegetarian Tagine with Sweet Potatoes.

See Also

Tagine of Lamb and Olives with Argan Oil

Amlou - Moroccan Dip of Almonds, Honey and Argan Oil

Moroccan Fish Tagine with Potatoes, Tomatoes and Peppers