Moroccan Potato Casserole recipe

6 servings

6 cloves garlic

salt to taste

2 teaspoons paprika

1/2 teaspoon ground cumin

1/4 teaspoon ground cayenne pepper

3/4 cup chopped fresh cilantro

3/4 cup chopped parsley

1 lemon, juiced

3 tablespoons red wine vinegar

3 tablespoons olive oil

1 1/2 pounds red potatoes, sliced 1/2 inch thick

1 large red bell pepper, cut into 1 inch pieces

1 yellow bell pepper, cut into 1 1/2 inch squares

1 large green bell pepper, cut into 1 1/2 inch pieces

4 stalks celery, cut into 2 inch pieces

1 pound tomatoes, each cut into 8 wedges

2 tablespoons olive oil

Preheat oven to 350 degrees F (175 degrees C).

Combine garlic, 1/2 teaspoon salt, paprika, cumin, and cayenne in a food processor bowl.

Process until mixture forms a paste.

Add herbs, and pulse a few times to blend.

Add lemon juice, vinegar, and 2 to 3 tablespoons olive oil; blend.

Season to taste with salt.

In a large bowl, combine potatoes, peppers, and celery.

Season with salt, and toss with herb sauce.

Transfer to a large shallow baking dish.

Scatter tomatoes among the potato mixture.

Drizzle 1 to 2 tablespoons oil over top, and cover with foil.

Bake for 35 minutes.

Remove foil.

Continue baking until vegetables are tender, 20 to 30 minutes.

Serve warm.