Vegetarian Tagine with Ripe Fruity Heritage Olive Oil

Wash the vegetables.

Cut the courgettes lengthwise.

Peel and cut the carrots into sticks.

Cut the celery stalks into slices.

Peel the potatoes and cut them lengthwise.

Cut the tomatoes into cubes.

Chop the onions and crush the garlic cloves.

Prepare a pot of vegetable broth by diluting the cube in simmering water.

Keep the broth warm over low heat. Heat the olive oil in a sauté pan, sauté the onions.

Add the potatoes, then the carrots.

Wet with one or two ladles of vegetable broth. When the broth has evaporated a little, add the zucchini, diced tomatoes, herbs (chopped coriander and chopped parsley), spices.

Add again with vegetable broth. Cover and simmer 25 minutes.