Potato, Pepper And Tomato Casserole

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Potato, Pepper And Tomato Casserole

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegetarian Main Dish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

-----sauce-----

6 garlic cloves

1/2 teaspoon salt

2 teaspoons paprika

1/2 teaspoon cumin

1/2 teaspoon cayenne

3/4 cup cilantro -- chopped

3/4 cup parsley -- chopped

1 lemon -- juice of

3 tablespoons mild red or white wine -- vinegar

3 tablespoons virgin olive oil

salt to taste

-----vegetables-----

1 1/2 pounds fingerling or red potatoes

1 large red bell pepper -- cut in

- 1 -inch squares

1 large green bell pepper -- cut in

- 1 -inch squares

1 large yellow bell pepper -- cut in

- 1 -inch squares

20 celery pieces -- about 2 "

salt to taste

1 pound red or yellow tomatoes -- cut

eights

2 tablespoons virgin olive oil

 

Sauce: With a mortar and pestle or in a food processor, crush garlic with

salt, paprika, cumin and cayenne until it forms a fairly uniform paste. Add

herbs and bruise them with a few poundings of the pestle. Then stir in lemon

juice, vinegar and olive oil. Season with salt to taste.

Vegetables: If using fingerlings, slice them in half lengthwise. If using round

potatoes, slice into 1/2-inch thick rounds or quarter rounds.

Put potatoes, bell peppers and celery in a bowl, season with salt and toss with

sauce. Transfer to a large, shallow baking dish; intersperse tomatoes among

potato mixture. Drizzle oil over the top, cover with foil and bake for 35

minutes at 350F. Remove foil and bake 20 minutes more or until vegetables are

tender. Serves 4 to 6.

 

 

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