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Moroccan tagine
squash
potatoes
olives
herbs
A black pot overflows with roasted vegetables. Dominant are slices of yellow squash and potato wedges seasoned with herbs. Carrot sticks and lemon wedges intermingle throughout the dish, complemented by scattered dark olives. The food sits on a white surface next to a blue and white package. A red and gold wrapper lies to the left of the pot.
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