Vegetable Tagine with Sundried Tomato Mustard
Such a tasty dish - loads of delicious veggies - all good for you!
Serves 4
Ingredients for Toppings:
- 2 red onions - halved and sliced
- 90ml Zaytoun Olive Oil
- 60ml Sundried Tomato Mustard
- 1 Aubergine - cubed (or 3 small aubergines, halved)
- 6 new potatoes (halved)
- 1 red sweet potato (cubed)
- 1 red and 1 yellow pepper (sliced)
- 6 artichoke hearts
- 100g green beans (trimmed)
- 4 tomatoes (chopped)
- 85g pitted green olives
- 15g flat leaf parsley – chopped
- 15g coriander – chopped
- Khoisan Salt
Method:
- Pre-heat oven to 180°C
- Heat oil in a pan, add the sliced red onions and cook until softened. Add 60ml Sundried Tomato Mustard and transfer to a tagine.
- Add all the prepped vegetables and about half the chopped coriander and parsley, stir to mix and cover the tagine. Place in the oven at 180°C and bake for 40 minutes, or until the potatoes are tender.
- Serve with Cous Cous, garnish with the remaining chopped coriander and parsley.
TIP - If you do not have a tagine on hand, a casserole dish with a well-fitting lid will work too - but you may need to cook it for a little longer.