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.