Vegetable Tagine

In Morocco, they use a very thick bottom clay tagine. I would not trust a thin bottomed tagine over the open fire.  I know Le Roux in vineyard haven sells a Le Creuset of cast iron and enamel which would work well over an open fire. You can use whatever vegetables you find to be enticing and fresh.

1 red onion sliced4 cloves1 cauliflower broken into florets2 pounds shelled peas1 pound pumpkin cut into 2 inch pieces2 pounds zucchini sliced2 pounds white potato (I would select sweet potatoes)2 peeled and deseeded end tomatoes1/2 bunch each of cilantro & parsley chopped fine1 cup olive oil1 heaping teaspoon paprika

In a tagine or large cast iron skillet Heat the oil and add the onions and garlic and cook for 10 minutes. Add paprika and begin layering the vegetables. Add the sliced tomatoes last, add one cup stock and cover with heavy lid and simmer for 30-45 minutes.

Serve in tagine.