Description
This Moroccan-inspired vegetable bake is layered with Yukon Gold potatoes, plum tomatoes, carrots, garlic, and a bold harissa spice blend. Baked until tender and aromatic, it’s a cozy, plant-based dish perfect for any occasion.
Ingredients
1/4 cup olive oil
1 tablespoon harissa paste
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 teaspoon ground turmeric
4 medium Yukon Gold potatoes (1 lb), sliced
1/2 large onion, sliced
6 large garlic cloves, sliced
3 large plum tomatoes (3/4 lb), sliced
2 medium carrots, thinly sliced diagonally
1/2 teaspoon salt
Freshly ground black pepper, to taste
1/2 cup vegetable broth
2 tablespoons chopped cilantro
Instructions
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Preheat oven to 350°F (177°C).
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In a small bowl, mix olive oil, harissa paste, coriander, cumin, ginger, and turmeric.
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Toss sliced potatoes in the spice mixture until well coated.
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In a round baking dish, layer half the onion, potatoes, and garlic. Add half the tomatoes and carrots. Season with salt and pepper.
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Repeat layers with remaining ingredients. Drizzle leftover spice mixture over the top.
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Carefully pour vegetable broth around the edge of the dish.
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Cover tightly with foil and bake for 1 ½ hours, or until potatoes are tender.
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Let sit for 10 minutes before uncovering. Garnish with cilantro and serve.
Notes
- Use homemade or store-bought harissa depending on spice preference.
- Add chickpeas or beans for extra protein.
- Fresh mint or parsley can be used instead of cilantro for garnish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Dish, Side Dish
- Method: Baking
- Cuisine: Moroccan, North African
