Moroccan Veggie Stew

Most Rosh Hashanah main courses seem to involve beef (in tzimmes or brisket) or chicken (in soup, or roasted). I never have beef in the house, roasting a chicken would take too long, and I had chicken last night anyway. So I looked around for vegetarian main courses and came up with this. Not very traditional, perhaps, but tasty.

I skipped the couscous and raisins thing, since I had kasha varnishkes on the side. It's not very soupy as-is and doesn't really need an absorbent layer. The peppers should be added at an earlier point, since they take longer than five minutes to soften up; they can probably go in with the zucchini. I did the sweet potatoes first, not really believing that they'd cook as fast as the zucchini. Nevertheless this recipe was very quick.

As with all such tagines and stews I've done lately, slightly less cinnamon is needed than the recipe calls for (or else TJ's cinnamon is particularly potent). A little less cayenne would be good for me but the recipe's fine as-is in that regard.