Photo: Alan Richardson
The warm, sunny colors of this Moroccan-style tagine make it perfect for a hearty winter meal. Serve it as a main course over rice or couscous or as a side dish with grilled lamb chops or chicken.
Serves 6 to 8
Heat the oil in a medium skillet. Add the onions and cook, stirring occasionally, until they are tender, about 10 minutes.
Scrape the onions into a large slow cooker. Add 1 teaspoon salt and the remaining ingredients, except the herbs, and toss well. Cover and cook on low for 6 to 8 hours, or until the vegetables are tender.
Taste for seasonings. Sprinkle with the herbs and serve hot.
Excerpted from The Mediterranean Slow Cooker, © 2013 by Michele Scicolone. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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Published on January 28, 2012