Vegetable Tagine With Grilled Corn
A one-pot vegetable tagine with grilled corn that showcases those warm Moroccan flavors.
Equipment
- Medium pot with lid, or a traditional tagine
- Grill pan
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion diced
- 1 large zucchini cubed
- 2 cloves garlic diced
- 1/2 teaspoon cumin ground
- 1/2 teaspoon turmeric
- 1 each bay leaf
- 1 small cinnamon stick
- 16 ounces chopped tomatoes or 1 can
- 1 cup water
- 7 ounces butternut squash peeled and cubed
- 1/2 head cauliflower cut into florets
- 2 tablespoon golden or maple syrup
- 4 ears corn shucked
- vegan butter spread to taste
- salt to taste
Instructions
- Bring a pan over medium-high heat. Once hot, add 1 tbsp olive oil, onions, and zucchini. Saute for 2 minutes, add another drizzle of olive oil, garlic, cumin, turmeric, bay leaf, cinnamon stick, mix well and cook for 1 minute. Note: If you're using a traditional tagine, downshift the heat to medium-low for this entire stew portion of the recipe and place an inexpensive diffuser between the tagine and the heat source to keep the ceramic from cracking.
- Add the chopped tomatoes with liquids and stir, Add the water, 1 tsp salt, cauliflower florets and butternut squash cubes.
- Let it simmer for 20 minutes at medium heat partially covered. Stir occasionally.
- After 20 minutes, remove from the heat and stir in the golden or maple syrup. Remove the cinnamon and bay leaf.
- Preheat the grill pan to high heat until piping hot. Add corn and grill, turning often, until charred all over, about 10 minutes.
- As desired, spread vegan butter over corn and season with salt.
- Serve grilled corn with Tagine.
Nutrition
Calories: 463kcalCarbohydrates: 107gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 803mgPotassium: 3550mgFiber: 21gSugar: 56gVitamin A: 22369IUVitamin C: 289mgCalcium: 491mgIron: 10mg
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