Vegetable Tajine Recipe
Ingredients
| Oil | 1 Tablespoon | |
| 4 large onions, sliced, in rings | ||
| Green bell pepper | 1 To taste, minced | |
| Sweet red pepper | 1 To taste, minced | |
| 3 medium size zucchini, sliced into rounds | ||
| 19 oz canned spicy tomatoes | ||
| Eggs | 3 , beaten | |
| Mozzarella cheese | 1/2 Cup (16 tbs), grated | |
| Thyme, basil, parsley, savory, celery salt, to taste | ||
| Mozzarella cheese | 1 Cup (16 tbs), grated | |
Directions
Preheat oven to 350 °F (175 °C).
In a cooking pot, heat oil.
Lightly cook onions.
Add bell peppers, zucchini and tomatoes.
Over low heat, simmer.
In a bowl, combine beaten eggs, 1/2 cup (125 mL) cheese and mixed herbs.
Pour into cooking pot, mixing well.
In a large greased pyrex dish, place vegetable mixture.
Top with 1 cup (250 mL) cheese.
broil in oven 20-25 minutes.
In a cooking pot, heat oil.
Lightly cook onions.
Add bell peppers, zucchini and tomatoes.
Over low heat, simmer.
In a bowl, combine beaten eggs, 1/2 cup (125 mL) cheese and mixed herbs.
Pour into cooking pot, mixing well.
In a large greased pyrex dish, place vegetable mixture.
Top with 1 cup (250 mL) cheese.
broil in oven 20-25 minutes.
Chef
