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Vegetable tagine

Vegetable tagineimage
image showing recipe preparationPreparation timeelementPreparation time15 min
image showing recipe preparationCooking timeelementCooking time45 min
image showing recipe preparationPortionselementPortions4
image showing recipe preparationFromelementFromMoyen-Orient


  • 3 zucchinis
  • 4 carrots
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 1 can crushed tomatoes
  • A few dried tomatoes
  • 1 tablespoons olive oil
  • Salt, pepper
  • 1 teaspoon Ras elHanout spice
  • 1 teaspoon cinnamon
  • 200 g semolina


  • Peel and slice the onion. Brown it in oil.
  • Peel the zucchini and carrots. Cut them into slices.
  • Cut the peppers into strips, removing the part with the seeds.
  • Add the vegetables to a casserole dish with the onion. Pour in the can of crushed tomatoes and the cut dried tomatoes. Season with salt and pepper and add the spices.
  • Cover and simmer for 45 minutes over a low heat.
  • Serve with semolina.


Total carbs


Total fat

Saturated fat

Omega 3



332.3 Kcal

53.8 g

15.4 g

4.6 g

0.7 g

0.2 g

11.7 g

343.0 g


The nutritionist's advice:

The vegetable tagine can be served with meat or fish. To make it a balanced vegetarian dish, combine it with legumes such as chickpeas.