Cooking a tagine overe 2 days

[Zighy1]

Waking up this morning and it feeling like a winters morning I have decided to cook a tagine for tomorrow. When ever I do this I add the vegetables on the 1st day but they are always a little soft. Whats the general consensus, do you add on day 2 if slow cooking? Also alternative ways to thicken not using cornflour?
Thanks

I don't know, but I would think that the veg want to go in on the second day. The point of doing the meat for the two days is, presumably, to ensure it is tender. The veg will only need a shortish time to cook it the temperature is close to boiling point.