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In Morocco, quince is a common ingredient in tagines and slow-cooked dishes. Here, hearty vegetables play off the tangy-sweet flavor of quince.
1. Preheat oven to 450°F. Combine cumin, coriander, turmeric, ginger, and cayenne pepper in small bowl. Set aside.
2. Drain tomatoes, slice in half, and set aside; transfer juice to small saucepan. Stir garlic, 2 tsp. sugar, 1 Tbs. cumin mixture, and 3 cups water into tomato juice; bring to a boil. Reduce heat to medium-low, and simmer 15 minutes.
3. Toss together cauliflower, zucchini, fennel, onion, oil, tomato halves, and remaining 1 Tbs. cumin mixture in roasting pan. Season with salt and pepper, if desired. Move vegetables to center of pan. (They need not be in a single layer.)
4. Combine 2 tsp. sugar and cinnamon on plate. Coat cut sides of quince pieces with cinnamon sugar. Arrange quince skin-side down around sides of roasting pan. Sprinkle remaining cinnamon sugar and remaining 1 tsp. sugar over quince.
5. Roast vegetables in pan 20 minutes. Pour tomato juice mixture over vegetables, and cover with foil. Reduce oven heat to 350°F, and bake 1 hour, or until quince and vegetables are tender. Let stand 10 minutes. Sprinkle with cilantro.
- Calories 152
- Carbohydrate Content 24 g
- Cholesterol Content 0 mg
- Fat Content 5 g
- Fiber Content 6 g
- Protein Content 4 g
- Saturated Fat Content 0.5 g
- Sodium Content 327 mg
- Sugar Content 10 g