1. Place oven rack in middle of oven; preheat to 350°. 2. Arrange zucchini in a single, slightly overlapping layer at the bottom of an ovenproof dish. 3. Arrange the carrots, in a slightly overlapping fashion over the zucchini. 4. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 5. Place potatoes in a single overlapping layer on top of carrots; sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt, and pepper. 6. Spread cabbage on top of the potatoes. 7. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 8. Carefully arrange onion rounds in a single overlapping layer over the cabbage (some onion rings may come apart, but try to maintain their shape as best you can). 9. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 10. Arrange tomatos in a single overlapping layer over the onion slices. 11. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 12. Finally, place the green peppers in an overlapping layer over the top. 13. Sprinkle 1/4 teaspoon of each: garlic, cumin, and paprika, 1 teaspoon cilantro, 2 teaspoon parsley, 1/4 teaspoon salt and pepper to taste. 14. Evenly pour the oil and 1/2 cup water over the vegetables. 15. Cover and bake for 50-60 minutes. 16. During the last 20 minutes, baste frequently with the juices accumlated at the bottom (a bulb baster is ideal); baste 3-4 times during the last 20 minutes, covering the dish each time you put if back in the oven. ---------------------------------------------------------------------------
Nutrition
Ingredients
