Moroccan Potato Casserole

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Moroccan Potato Casserole

 

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 baby 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.

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, about an hour longer. Serve warm. Serves 8 to 10