Ingredients:

• 2 – red bell peppers (capsicum), seeded
• 2 -medium potatoes, sliced
• 4 – carrots, peeled
• 1 – Zucchini (slice bell peppers, potatoes, Carrots and Zucchini thinly into rings or discs)
• 2 cups – shredded green Cabbage
• 1 bunch – scallions, ends trimmed and green and white parts chopped
• 2 tbsp – minced Garlic
• 1 tsp – paprika
• 2 tsp – cumin, ground
• 1 tsp – black pepper, ground
• Salt to taste
• 1/4 cup – coriander or Cilantro leaves, minced
• 2-3 – sage leaves, minced
• 7-8 shoots – Garlic greens (optional)
• 1/4 cup – extra virgin Olive oil
• 1/2 cup – water

Method:

1. A tagine, an unglazed clay pot, is typically used to make this dish but you can just use a cast-iron pan with an oven-safe lid. Be careful lifting it in and out of an oven because it tends to be heavy.
2. In a 12-inch cast-iron skillet, layer the vegetables in the following order, sprinkling equal portions of the cumin powder, paprika, pepper, salt, garlic and the herbs over each layer: zucchini and carrots, potatoes, spring onions, cabbage, bell peppers.
3. Once you have sprinkled all the remaining herbs, spices and salt over the bell peppers, mix together the olive oil and water.
4. Pour evenly over the vegetables.
5. Cover with a tight-fitting lid or with tin foil.
6. Place in an oven preheated to 350 degrees F. Bake for 60-70 minutes. In the last 20 minutes of baking, use a bulb baster or a spoon to scoop up liquid from the bottom of the pan and pour it over the vegetables.