Vegetarian Voyager

Zucchini Tian.

Vegetable Oil 2 Tbs

Yellow Onion 2 medium, sliced

Runny Honey 1 tsp

Garlic 8 cloves, chopped

Cumin Seeds 2 tsp

Ground Coriander 1 tsp

Zucchini 2 large, sliced into

¼ " rounds

Yellow Bell Pepper 1 large, cored and sliced

Whole Canned Tomatoes 1 x 14 oz can

Lemon 1, juice and zest

Salt and Freshly Ground Black Pepper to taste

Olive Oil for drizzling

Fresh Parsley and Cilantro a handful, chopped HEAT the oil in a medium cast iron skillet. Sauté the onions with the honey slowly until caramelized, about 15 minutes. Add the garlic and cook a little longer, stirring, until the garlic is fragrant but not browning. Add the cumin seeds and coriander.

IN a glass or metal mixing bowl, chop the canned tomatoes, or crush them with your hands. Stir in the lemon juice and zest. Add the tomato mixture to the skillet and cook for 5 minutes to reduce a little.

POUR the tomato sauce back into the mixing bowl, leaving behind enough to coat the bottom of the skillet. Layer half the zucchini and bell pepper over the tomato sauce in the skillet. Season well with salt and pepper. Top with half the remaining tomato sauce then repeat the zucchini and pepper layer, seasoning again with salt and pepper. Spread the remaining tomato sauce over the top, cover with foil and bake for 45 minutes at 350°F. Remove the foil and bake for another 20 minutes.

BEFORE serving, drizzle with olive oil and sprinkle generously with the chopped herbs.