Categories Tomato Vegetable Side Quick & Easy Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 11
Steps:
- Cut enough onion into 1/4-inch dice to measure 1 cup and thinly slice garlic. Trim fennel stalks flush with bulb, discarding stalks. Halve bulb and core. Cut enough fennel bulb into 1/4-inch dice to measure 1 1/4 cups. Cut enough zucchini into 1/4-inch dice to measure 1 1/2 cups. Cut enough carrot into 1/4-inch dice to measure 2/3 cup.
- Peel tomato (see below), reserving boiling water and ice water, and seed. Cut enough tomato into 1/4-inch dice to measure 3/4 cup. Add carrot to boiling water and cook 1 minute. Drain carrot in a colander. Transfer carrot to ice water to stop cooking and drain.
- In a large heavy skillet cook onion and garlic in oil over moderately low heat, stirring, until softened. Add fennel, zucchini, and carrot and cook, stirring, until slightly softened, about 5 minutes. Add spices and cook, stirring, 1 minute. Stir in tomato and pepper and salt to taste and cook, covered, over low heat, stirring occasionally, until fennel and carrot are just tender, 10 to 12 minutes. Keep vegetables warm, partially covered. Vegetables may be prepared 1 day ahead and chilled, covered. Reheat vegetables with 1 to 2 tablespoons water.
- To peel tomatoes:
- Have ready a bowl of ice and cold water. Cut an X in blossom end of each tomato. In a saucepan of boiling water blanch tomatoes 10 seconds. Transfer tomatoes with a slotted spoon to ice water to stop cooking. Peel tomatoes.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
mohaguru mithun
[email protected]I'm always looking for new and exciting vegetable dishes, and this one definitely fits the bill. It's packed with flavor and the vegetables are cooked perfectly.
Honey Covington
[email protected]This dish is a great way to use up leftover vegetables. I had some carrots, celery, and onions that were about to go bad, so I threw them in this dish and they turned out great!
Ashley Alvarez
[email protected]I'm not a huge fan of vegetables, but this dish was actually pretty good. The spices really helped to enhance the flavor of the vegetables.
Kyla Robinson
[email protected]This dish was a bit too spicy for my taste, but I think that's just because I'm not used to Moroccan food. I'm sure it would be perfect for someone who enjoys spicy dishes.
Grim reaper Clan
[email protected]I'm always looking for new ways to cook vegetables, and this dish definitely fits the bill. It's flavorful and healthy, and it's a great way to get your daily dose of veggies.
Amir Bhutta
[email protected]This dish is a great way to add some variety to your vegetarian meals.
Hajra Haroon
[email protected]I love the versatility of this dish. You can use any type of vegetables you like, and you can adjust the spices to your own taste.
luke sierra
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's healthy too.
Saugat Adhikari
[email protected]I made this dish for a party and it was a huge hit! Everyone loved the unique flavor of the spices.
Lisa Soria
[email protected]This dish is a great way to get your kids to eat their vegetables. My kids loved the sweet and tangy flavor of the sauce.
Josh Ashby
[email protected]I'm a vegetarian, so I'm always looking for new and exciting vegetable dishes. This one definitely fits the bill! It's packed with flavor and the vegetables are cooked perfectly.
Krishal Pariyar
[email protected]This was a great way to use up leftover vegetables. I had some carrots, celery, and onions that were about to go bad, so I threw them in this dish and they turned out great!
A1 Gaming
[email protected]I found this dish to be a bit bland. I think it needed more salt and pepper.
Flavia Sina
[email protected]Meh.
Zach Hatake Haruno
[email protected]This dish was easy to make and packed with flavor. I used a variety of vegetables, including carrots, potatoes, zucchini, and bell peppers. The spices were also spot-on. I highly recommend this recipe!
The Science World Pashto
[email protected]I'm not usually a fan of vegetable dishes, but this one was surprisingly good. The spices really made all the difference. I'll definitely be making this again.
Sarujan Sharu
[email protected]This Moroccan-spiced vegetable dish was a hit with my family! The vegetables were tender and flavorful, and the spices were perfectly balanced. I especially loved the addition of the chickpeas, which added a nice protein boost.