* * * Each of the main-dish recipes below can be made as two separate packets, using one 12-inch-long sheet of aluminum foil for the bottom and one 11-inch sheet for the top. I used regular aluminum foil, but heavy-duty is more reliable. It is important that the packets remain completely sealed; take extra care to keep any ingredients from poking through the packets.

The packets can be assembled for baking and refrigerated up to 1 day in advance.

A word about the rub recipes: Because I use them so often as quick flavor injections for fast dishes, I make extra amounts of these rubs. They'll keep, stored in airtight containers, for up to 1 month.

Moroccan Vegetable Tagine

2 generous servings

This tagine, with its rich, deep red sauce, is set off nicely atop a mound of couscous and garnished with chopped scallions. Make sure the leek is washed and thoroughly free of grit. Serve the tagine with Easy Breezy Couscous (recipe follows).

1 medium leek, halved lengthwise, cut into 1-inch squares

1 medium red pepper, seeded and cut into 1-inch squares

1 small zucchini, cut into 1-inch cubes

1 small yellow squash, cut into 1-inch cubes

1 carrot, peeled, cut into 1-inch cubes and parboiled* for 3 minutes

1 small sweet potato, peeled, cut into 1-inch cubes and parboiled for 3 minutes