Name: Moroccan Vegetable Casserole
Cook time: 140 min
Total time: 140 min
Yield: 8 servings
Cuisine: Moroccan
Ingredients: 3 large plum or Roma tomatoes (chopped); 8 large pitted dates (chopped); 3 garlic cloves (minced); 0.25 cup packed chopped cilantro leaves; 1 tablespoon packed chopped rosemary leaves; 1 tablespoon paprika; 2 teaspoons ground cumin; 2 teaspoons salt; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 0.5 teaspoon freshly ground black pepper; 0.5 cup vegetable broth; 0.25 cup olive oil; 1 tablespoon honey; 0.25 teaspoon saffron threads (crumbled); 3 large yellow-fleshed potatoes (such as Yukon golds, peeled and thinly sliced); 3 large zucchini (thinly sliced into rings); 3 large carrots (shredded through the holes of a box grater); 1 medium red onion (cut into thin rings)

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Moroccan Vegetable Casserole — Formulation & Method | CuliNect